ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Blade [USE] Braise/ Pot roast [DESCRIPTION] 
Forequarter, top of leg. Tends to be used in this form most by restaurants, who bubble it down to make a fantastic flakey casserole /stock / pie.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
DESCRIPTION