Oyster blade steak comes from the shoulder, taking its name from the oyster-shaped muscle it’s cut from, and offers genuinely good beef flavour at a friendlier price than the prime cuts. Like other shoulder cuts, it has a bit more connective tissue running through it, so it rewards a slightly different approach in the kitchen than a scotch fillet or rump.
How to cook it
Oyster blade suits either quick, hot cooking sliced thin, or a longer, slower braise if left as a whole piece — it’s a genuinely versatile cut once you know which way you’re taking it. For a quick pan-fry or stir-fry, slice it thin against the grain first and cook fast over high heat. If you’d rather cook it whole, treat it more like a casserole cut — low and slow until it’s tender, which breaks down the connective tissue and turns it into something rich and satisfying.
It’s a great option for a beef stir-fry, a hearty casserole, or sliced thin for a stroganoff, giving you real flexibility from one economical cut. The flavour holds up well to bold sauces and slow-cooked gravies alike.
Whether you’re after a fast midweek stir-fry or a slow Sunday braise, our oyster blade steak is cut fresh in-house and ready for either.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Slice the steak thinly against the grain and toss with a little cornflour and soy sauce. 2. Heat a wok or large pan until very hot and stir-fry the beef in batches for 1-2 minutes until browned. 3. Remove the beef and stir-fry sliced vegetables (capsicum, broccoli, carrot) until just tender. 4. Return the beef to the pan with a splash of soy, oyster sauce and a little water, tossing to combine. 5. Serve immediately over steamed rice. |
$24.99
