{ "items" : [
    { "id" : "http://dbpedia.org/resource/Flat_iron_steak"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Flat iron steak is the American name for the cut known as butlers' steak in the U.K. and oyster blade steak in Australia and New Zealand. It is cut with the grain from the leg of the animal producing a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Flat iron steak" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/BeefCutChuck.png" ] ,
        "http://dbpedia.org/ontology/alias" : [ "butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast",
          "top blade roast, shoulder top blade roast, top boneless chuck, petite steak," ] ,
        "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/Cut_of_beef"] } } }
