{"product_id":"blade-eye","title":"Blade Eye","description":"\u003cp\u003eBlade 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.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017394497,"sku":null,"price":40.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelessbeefbladeeyecut.png?v=1784305361","url":"https:\/\/www.pfmeats.ca\/products\/blade-eye","provider":"P\u0026F Meat Products Ltd.","version":"1.0","type":"link"}