The Blade Eye is another cut from the beef primal chuck, sourced from the forequarter of the animal between the neck and forerib. This is one of the more utilised muscles in the chuck making it slightly less tender, however this can be combatted by cooking method. This cut is best served braised or slow-cooked. What this joint lacks in tenderness it makes up for in rich flavours.
Remove all packaging and allow to breathe for 10 minutes. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. 180°C, Fan 160°C, Gas 4.
Rare 20 MINS per 500g +20 MINS.
Medium 25MINS per 500g +20 MINS.
Well Done 30 MINS per 500g + 30 MINS
Remove from the oven, cover with foil and rest for 15 min before carving.