Derived from the shoulder region of the animal, blade accounts for around 5.5% of the carcase. Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well as a slow braise or roast.
The oyster blade is a muscle just below the shoulder blade bisected by a long line of connective tissue. It can be roasted whole, cut into steaks, thinly sliced or diced - or further prepared into flat iron steaks by removing the silver skin. Flat iron steaks are lean, juicy, tender and full of flavour.
Blade Whole
Bolar Blade
Cross Cut Blade
Blade Steak
Oyster Blade
Flat Iron
