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
Orange, Honey And Mustard Oyster Blade
- Preparation: 10 min
- Cooking: 1 h 55 min
- Ready in: 2 h 5 min
- 800 g Beef oyster blade steak, (excess fat trimmed)
- 1 tbsp Olive oil
- 1 Orange (zested and juiced)
- 1 tbsp Honey
- 2 tbsp Wholegrain mustard
- 1 cup (250ml) Beef stock
- 400 g can Peeled tomatoes (lightly crushed)
- 2 tbsp Oregano leaves + extra (finely chopped, to serve)
- Steamed baby chat potatoes, baby spinach leaves, cherry tomatoes (to serve)
- Preheat oven to 160°C (140°fan-forced). Heat oil in a large ovenproof casserole dish over medium-high heat. Add beef and cook for 2-3 minutes each side or until browned. Add orange zest and juice, honey, mustard, stock, tomatoes and oregano. Bring to the boil, cover with lid and place in oven. Cook for 1 ½ – 1 ¾ hours or until beef is tender and falling apart. Season to taste.
- Serve beef with sauce, potatoes, baby spinach, tomatoes and extra oregano.
- Chuck or gravy beef would also work well in this recipe.
- Add star anise, a cinnamon quill or dried chilli for extra flavour.
- Serve with mash, rice or quinoa for a delicious weeknight dinner.
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.
Oyster Blade Steak With Spiced Brussel Sprouts
- Preparation: 5 min
- Cooking: 25 min
- Ready in: 30 min
- Preheat the oven to 190 degrees celsius (fan forced). Line a tray with baking paper
- Toss the brussel sprouts in a bowl with 1.5 tbsp of oil, the chilli, cumin, thyme and salt (do not clean this bowl you will re use it. Spread out on the lined tray and roast for 25 minutes, or until golden and crispy. Remove the garlic after 20 minutes.
- The bowl will still have some spices and oil in it, place the steak in this bowl and turn to coat.
- Make the sauce by combining the yoghurt, tahini, 2 tsps lemon juice and 1 tsp of lemon zest. Season to taste and once the garlic cloves have been removed from the roasting pan, squeeze them in. Stir to combine and set aside.
- Once the sprouts have been roasting for 15 minutes heat a non stick or cast iron pan on medium high heat. Once hot add the remaining oil, and then once this is hot add your steak. Cook for 1-2 minutes on each side or until browned and cooked to your liking. Allow to rest for a few minutes before slicing.
- Meanwhile remove sprouts from the oven and dress with a generous squeeze of lemon and the remaining lemon zest.
- Serve the sliced steak over the yoghurt sauce with the crispy brussel spouts nestled next to it. Scatter with parsley leaves. Recipe by @thehealthyhunter
Ginger, Honey And Soy Oyster Blade Roast
- Preparation: 15 min
- Cooking: 1 h 35 min
- Ready in: 1 h 50 min
- 1.25 kg Oyster blade roast (fat trimmed)
- 5 cm piece Ginger (finely grated)
- 2 cloves Garlic (crushed)
- ¼ cup Dark soy
- 2 tbsp Honey
- 1 tsp Sesame oil
- 700 g Chat potatoes
- 1 tbsp White miso paste
- ¼ cup Japanese mayonnaise
- 2 tbsp Chives (finely chopped + extra, to garnish)
- 2 Carrots (peeled)
- 1 tbsp Rice wine vinegar
- 1 tsp Sesame seeds (toasted)
- Asian baby salad leaves (to serve)
- Preheat a barbecue with all burners on to 180ºC.
- In a small bowl combine ginger, garlic, soy, honey and oil. Place beef in large snap lock bag or ceramic dish, rub beef with marinade and marinate at room temperature for 30 minutes.
- Pat beef with paper towel to remove excess marinade. Place beef in centre of barbecue and turn burners directly under it off. Leave remaining burners on to conduct and circulate heat around beef. Close lid and cook beef for 50 minutes for rare, 65 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer. Check temperature when estimated cooking time is up, 60°C for rare, 65°C – 70°C for medium and 75°C for well done.
- Remove beef, cover loosely with foil, and rest for 20 minutes before slicing.
- Meanwhile, cook potatoes in a microwave safe container for 4 to 5 minutes on HIGH (100%) or until tender. Set aside to cool slightly. Halve potatoes and place in a large bowl. Add miso, mayonnaise and chives, season with pepper and toss gently to coat potatoes.
- Using a peeler or spiraliser make carrot noodles. Place into a large bowl, drizzle with vinegar and sprinkle with sesame seeds.
- Thinly slice beef. Serve beef with potato salad, extra chives, carrot noodles and salad leaves.
- A spiraliser will create thin carrot noodles. Alternatively use a peeler for wider carrot ribbons.
- You could also use a topside, blade or round roast for this recipe.
- Use tamari sauce instead of soy sauce for a gluten-free marinade.
- To cook in oven, preheat oven to 180°C (160° fan-forced). In a small bowl combine ginger, garlic, soy, honey and oil. Place beef in a roasting pan, rub marinade over beef and marinate at room temperature for 30 minutes. Place beef in oven and cook for 20 minutes. Reduce oven to 160°C (140° fan-forced) and roast for a further hour to 1 hour 15 minutes, basting occasionally with pan juices until browned and cooked to your liking. Add some water to the pan if marinade is burning. Remove from pan, cover loosely with foil and set aside to rest for 20 minutes.
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.
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.
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.