Moombra Meats - Blade Roast
All Moombra Meats Products

Blade
Roast

Pasture RaisedVerified Origin
Blade Roast
Moombra Meats | Brisbane Valley, QLD

Shoulder cut from the chuck primal. Marbled, gelatinous, deep flavour. Best slow cooked.

FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow roast / Pot roast
TextureTender after long cook
FatModerate, marbled
Serve90°C+ probe
Cut Overview
About This Cut

Blade roast is a thick shoulder cut from the chuck primal, with a distinctive band of connective tissue running through the middle. That tissue is the entire point. Cook it long and low and it melts into gelatin, basting the meat from inside and giving the gravy real body. Sear hard all sides, then braise covered at 150°C for 3 to 4 hours, or use a slow cooker on low for 8 hours. Pull at probe-tender, not at a fixed temperature.

Blade vs rolled: Blade roast is the bone-out shoulder cut left whole. The Rolled Roast is the same cut tied into a cylinder for even cooking. Blade gives you the central seam of fat and connective tissue, which is the flavour engine for braises and pot roasts.

Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
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Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate

Nutrition Verified Podcast · with Jesse & Rob

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Verified Nutrition Data
Nutritional Values
Data Source

FSANZ AFCD Release 3 F000755 - Beef, blade roast (chuck), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

150kcal
Energy per 100g
150 kcal
628 kJ • typical average
Macronutrients per 100g
Protein21.5g
Complete protein. All essential amino acids present.
Total Fat7.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
150 kcal / 628 kJ▼
Total energy from protein and fat.
Protein
21.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
7.0 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated
2.9 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
60 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron
2.2 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
5.2 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.8 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
4.8 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD Release 3 F000755 - Beef, blade roast (chuck), untrimmed, raw. Typical averages per 100g raw. Not dietary or medical advice.
Moombra Meats - Blade Roast
Independent Verification
Why This Blade Roast Earned the Nutrition Verified Tick
Verified Origin
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Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
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Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
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Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
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The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
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Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000755) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
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Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 (raw), 3 days (cooked) days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from fridge 1 hour before roasting.
Best Cooking Method
Oven roast. Lean cut -- keep it medium-rare to medium.
Seasoning
Season the night before if possible.
Internal Temperature
Medium-rare: 55-57°C. Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest 20 minutes. Carve thinly against the grain.
Recipe Suggestions
Recipes
01
Old-School Pot RoastStovetop braise · 3.5 hrs · Serves 6
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You'll Need
1.5kg blade roast2 tbsp beef tallow2 brown onions, thickly sliced4 garlic cloves, smashed3 carrots, in chunks3 celery stalks, in chunks2 tbsp tomato paste2 tbsp plain flour200ml red wine600ml beef stock3 sprigs thyme, 2 bay leavesSalt and pepper
Method
1Pat roast dry. Season heavily with salt and pepper. Sear in tallow in a heavy pot until deeply browned all sides, 10 minutes total. Set aside.
2Cook onions until soft, 6 minutes. Add garlic and tomato paste, cook 2 minutes. Stir in flour, cook 1 minute.
3Deglaze with red wine. Reduce by half. Add stock, thyme and bay. Return roast to the pot.
4Cover. Simmer on the lowest heat or 150°C oven for 2.5 hours. Add carrots and celery in the last hour.
5Probe should slide through with no resistance. Rest 15 minutes. Slice thickly across the grain. Serve with the vegetables and pan gravy.
Tip: The central seam of fat melts into the gravy during the long cook. Skim once at the end if you find the gravy too rich.
02
Slow Cooker Blade Pot RoastSlow cooker · 8 hrs · Serves 6
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You'll Need
1.5kg blade roast2 tbsp beef tallow2 brown onions, sliced4 garlic cloves, crushed1 packet French onion soup mix (optional shortcut)500ml beef stock2 tbsp Worcestershire sauce3 carrots, chunked3 potatoes, chunked2 bay leaves, 3 sprigs thymeSalt and pepper
Method
1Season the roast. Sear hard on all sides in tallow until well browned. Transfer to the slow cooker.
2Cook onions in the same pan 5 minutes. Add garlic, cook 1 minute. Tip into the slow cooker.
3Add stock, Worcestershire, bay, thyme, and the soup mix if using. Liquid should come halfway up the roast.
4Cook LOW 7-8 hours. Add carrots and potatoes in the last 3 hours.
5Lift the roast out carefully (it will be fall-apart). Rest 10 minutes. Slice or shred. Skim the sauce and serve over the meat with the vegetables.
Tip: Do not lift the lid during the cook. Each peek loses 20 minutes of cook time. Trust the timer.
03
Stout-Braised Blade RoastOven braise · 3.5 hrs · Serves 6
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You'll Need
1.5kg blade roast2 tbsp beef tallow2 brown onions, sliced4 garlic cloves, crushed2 tbsp tomato paste2 tbsp plain flour2 tbsp brown sugar375ml stout (Guinness style)300ml beef stock1 tbsp Worcestershire sauce2 bay leaves, 4 sprigs thymeSalt and pepper
Method
1Preheat oven to 150°C. Season the roast heavily. Sear in tallow in a heavy oven-safe pot until deeply browned all over.
2Cook onions in the same pot until soft and golden, 8 minutes. Add garlic, tomato paste and sugar. Cook 2 minutes. Stir in flour.
3Pour in the stout. Scrape up the fond. Add stock, Worcestershire, bay and thyme. Bring to a simmer.
4Return the roast. Cover tightly. Braise in the oven 3 hours, turning once at the halfway mark.
5Lift the roast out. Rest 15 minutes. Reduce the sauce on the stovetop until it coats a spoon. Slice the roast thickly and spoon the dark, glossy stout gravy over.
Tip: Stout adds bitterness and depth, the brown sugar balances it. Skip the sugar and the gravy will taste sharp.
Independently Verified by Nutrition Verified

Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000755 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.