{ "items" : [
    { "id" : "http://dbpedia.org/resource/Blade_steak"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "In butchery, the top blade steak comes from the  chuck section of a steer or heifer.  The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. They have a line of tough connective tissue down the middle, creating a tough steak best suited to braising." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Top bladesteak" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/BeefCutChuck.png" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/BeefCutChuck.png?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Chuck_steak"] } } }
