Blade Steak

The budget cut that rewards patience. Blade steak comes from the shoulder — well-marbled and full of flavour, with a line of connective tissue through the middle that melts when cooked low and slow.

From 100% grass-fed and grass-finished cattle raised right here in Elmvale, Ontario, then flash-frozen at peak freshness.

Best for: Braising or the slow cooker — it turns fork-tender in a few hours. Want to grill it? Marinate overnight first and slice thin against the grain. Some of the best beef-per-dollar in the freezer.

The Graycon promise:

• 100% grass-fed & grass-finished
• No antibiotics, no hormones
• Raised in Elmvale, Ontario
• Wrapped in butcher paper
• Flash-frozen | Sold by weight