Angus M2/3 Oyster Blade — Hot Pot Slices

Grain-fed black Angus oyster blade, sliced thin for hot pot. Oyster blade is the cut hot pot rewards most: it has fine, even marbling running through it, so a few seconds in the broth turns it tender and juicy rather than tight and grey.

This is the value line. Marble score 2/3 is the sweet spot where you get real Angus flavour and proper marbling without paying wagyu money — the grade you buy when the pot is going all night and everyone is coming back for more.

Why Choose This Pack?

• Oyster blade: finely marbled through the muscle, which is exactly what you want for quick cooking.
• Grain-fed black Angus: even fat distribution and a rich, rounded flavour.
• Best value in the range: the grade to buy when quantity matters as much as quality.
• Cut from whole muscle: sliced from the solid piece, not formed or reconstituted.
• Boxed ready to cook: buy a single box, or more at a better rate.

How To Cook It:

• Hot pot: swish a slice through boiling broth for 5-10 seconds, until it just turns from red to brown. That is it. Any longer and you lose it.
• Shabu-shabu: same technique, with ponzu or sesame dipping sauce.
• Sukiyaki: simmered briefly in the sweet soy broth with egg to dip.
• Beef rolls: wrap around enoki mushrooms or asparagus and pan fry.
• Stir fry: highest heat, 60 seconds, with onion and black pepper.
• Beef noodle soup: lay raw slices over hot noodles and pour the broth on top to cook them.

An Honest Note On The Slices:
These are cut from whole muscle, so the slices vary in size rather than coming out as identical rectangles. That is what cutting real beef off a solid piece looks like. It has no effect on how it eats.

Thawing:
Best cooked from part-frozen — the slices separate more easily. If fully thawed, keep refrigerated and use the same day.

Storage:
Keep frozen at -18°C. Do not refreeze once thawed.

The pack that keeps the pot going. Order now.