Oyster Blade: The Cut Every Kitchen Should Know

Oyster blade is a very special beef cut. Favoured by trendy BBQ low n' slow types because of its ability to breakdown over time, and yet a more economical choice for a medium-rare steak, the world is truly your oyster with this cut of beef. 

The oyster blade is a relatively small and hardworking muscle that comes from the cattle’s forequarter and sits on the shoulder blade (or scapula). The harder the muscle works, the leaner the cut will be. On the upside, it also means that the flavour will be amazing.

Another signature characteristic of the oyster blade is the line of connective tissue or sinew that runs through the centre of the piece, which often causes this cut to get overlooked. The sinew can be a bit chewy when the steaks are grilled – so it is important to work with this cut. Luckily, this tissue makes oyster blades ideal for slow cooking because it renders down to produce a gelatinous, rich sauce.

Roasting a whole oyster blade requires precision and a bit of extra work to remove the silver skin but it also allows the connective tissue to melt into the meat, resulting in a flavourful and tender roast. Oyster blade roasts can be further portioned into steaks, thinly sliced for stir-fries or diced for slow-cooking. Alternatively, the oyster blade can be butterflied and trimmed of all connective tissue before stuffing and trussing to create a uniform shape.

Oyster blades are such an economical and versatile beef primal, able to be portioned as is into oyster blade steaks or if you put in a bit more work, it can also be portioned into the popular flat iron steak.

Whether you’re after grass fed, grain fed or wagyu options, Andrews Meat Industries is able to supply your venue. Speak with your sales rep to learn more about our selection of oyster blades.