There’s nothing better than a delicious cut of grass-fed oyster blade beef. While it doesn’t get the attention of Kobe, Wagyu, or even rib eye, it’s much more affordable and just as scrumptious in the right dish. This shoulder cut breaks down slowly over time, which has made it popular with the low n’ slow BBQ crowd. It also makes a tasty medium-rare steak on a budget and is perfect for a roast or Korean stir-fry. Great with orange, honey, and mustard sauce; perfect with spiced Brussels sprouts; and fantastic with ginger, honey, and soy, oyster blade beef is a first-grade cut by any measure.
There’s nothing better than a delicious cut of grass-fed oyster blade beef. While it doesn’t get the attention of Kobe, Wagyu, or even rib eye, it’s much more affordable and just as scrumptious in the right dish. This shoulder cut breaks down slowly over time, which has made it popular with the low n’ slow BBQ crowd. It also makes a tasty medium-rare steak on a budget, and it’s perfect for a roast or Korean stir-fry. Great with orange, honey, and mustard sauce; perfect with spiced Brussels sprouts; and fantastic with ginger, honey, and soy, oyster blade beef is a first-grade cut by any measure.
What is oyster blade beef?
Oyster blade is a popular cut of beef enjoyed all over the world. Known by many names, it’s called flat iron steak in the United States and butlers’ steak or feather blade steak in the United Kingdom. In Australia and New Zealand, it’s called oyster blade steak after the oyster-shaped muscle that runs through its centre. Oyster blade beef comes from the shoulder of the animal above the brisket and under the paddle bone, and officially, it’s a type of chuck steak.
Oyster blade is a relatively recent addition to the culinary scene. While beef shoulders have long been eaten around the world, until recently, they were under-utilised by Western butchers. Oyster blade beef may not have the delectable softness of the loin or rib sections, but it’s incredibly flavourful when properly cooked. With a significant amount of marbling and just the right amount of gristle, oyster blade beef is an absolute delight in the right dish.
How is it typically used?
Oyster blade beef is a versatile cut with a range of potential uses. It can be roasted, seamed and rolled, or sliced into steaks for the grill. It’s become very popular in the trendy BBQ scene, as it breaks down slowly and releases heaps of flavour along the way. Whether you’re looking for a rich casserole on a cold winter’s night or a tender braising steak on a summer’s afternoon, oyster blade beef is often the right choice.
Three fantastic oyster blade steak recipes
Oyster blade beef can be used in many ways, from traditional European meals to Asian dishes and fusion cuisine. It’s increasingly used in contemporary recipes, it can be roasted or grilled, and it works great with honey and spices.
If you’re looking for creative oyster blade ideas, you’ve come to the right place. The following recipes show three ways to enjoy this amazing cut
At Provenir, we are also committed to the ‘paddock to plate‘ philosophy. This means we reduce the distance that meat travels to reach your plate as much as possible by using mobile abattoirs on the farms where animals are reared, which is also a more humane option for them.
The benefits of grass-fed beef
At Provenir, all our grass-fed beef is based on traditional production methods and on-farm processing. Our oyster blade steak and other cuts are produced without compromise, and our animals spend their entire lives in a familiar and stress-free environment. If you want to enjoy the highest quality beef and ensure optimal animal welfare, this type of free-range farming is the only solution.
Instead of being moved between facilities in a multi-step process, our animals stay at home from birth. They get to experience stable herd structures and consistent interactions with humans. Not only is this great for the animals, but it also translates into much better meat. Grass-fed beef is packed with B vitamins, loaded with vitamins A and E, and full of antioxidants. It also has lower levels of saturated fat than grain-fed beef, and it tastes so much better with every bite.Â
The Provenir difference
At Provenir, we believe in free-range, grass-fed, and herd hormone-free meat without compromise. We follow ethical on-farm practices for real paddock-to-plate eating. This simple food philosophy is about learning lessons from the past to ensure sustainability for the future. If you want all-natural meat without hormones for ultimate wellness, Provenir is ready to deliver.Â
Feeling inspired to cook oyster blade beef? We have the perfect meat for your next dish. From relaxed backyard BBQs to large Sunday roasts and intimate meals with loved ones, this delicious cut is an affordable addition to any lifestyle. Please browse our products and make an order or review our recipes for creative meal ideas.
