Osso Bucco

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Osso Bucco is prepared from the bottom portion of the leg. From muscle that constantly moves, it contains little fat but has abundant connective tissue. Best slow cooked.


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Blade Roast

Blade roast is from the shoulder blade of the beef. 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.