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Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...