Blade Eye
$40.99/lb
Items marked /lb are sold by weight — final price confirmed at pickup. Questions? (905) 887-1333.
Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of connective tissue that wants time to break down. Braise it low and slow — 300°F for 3 hours in stock and red wine with onions, carrots, and garlic — and you'll get a roast that pulls apart with a fork and tastes deeper than the price tag suggests. One of the great underrated cuts in any butcher's case.
Pickup at: 10768 Victoria Square Blvd, Markham, ON L6C 1A7 · Most orders ready within 2–3 hours during shop hours.
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