Liver 
Beef blade roast is from the shoulder blade of the beef (because of its location on the shoulder, has a line of sinew that runs through the middle. While not as popular as strip steaks and tenderloins, this tender cut is an inexpensive alternative that is sure to hit the spot.).
It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
RANDOM FACT: Depending on the region where it is marketed it is also called the flatiron roast, top chuck roast, blade roast, chuck roast, first cut, lifter roast, and triangle roast.
PLEASE NOTE THAT THE WEIGHT OF EACH CUT OF BEEF MAY VARY, so the prices on your final invoice (not at checkout) will reflect this variability. The prices listed here are averaged and per pound. This system ensures both value and accuracy in your purchases, guaranteeing that you pay only for the precise amount of meat you receive.
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