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Subject Item
dbpedia:Blade_steak
rdfs: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.
foaf:name
Top bladesteak
foaf:depiction
n7:png
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n6:300
dbpedia-owl:type
dbpedia:Chuck_steak