$31.80/kgGST-free
Size
$31.8/KGA whole grain-fed black Angus oyster blade, marble score M3/4. Oyster blade is one of the most underrated cuts on the animal: it carries fine, even marbling right through the muscle, which is why it stays tender and juicy across almost any cooking method.
Buying it whole is the point. This is the best value beef in the range, and one piece gives you a week of cooking from a single purchase — steaks off the thick end, thin slices for the barbecue plate, and the rest into a braise.
Why Buy the Whole Piece?
How To Break It Down:
One Thing To Know:
Oyster blade has a line of sinew running down its centre. It is easy to deal with: for quick cooking, cut either side of it and discard the seam; for slow cooking, leave it in entirely — several hours of braising turns it into gelatine and that is exactly what makes a braise silky.
Cooking Methods:
Storage:
Keep frozen at -18°C. Thaw in the refrigerator, portion what you need, and refreeze only the pieces you have not thawed.
One piece of beef, a week of dinners. Order now.
整条谷饲黑毛安格斯牡蛎肉（板腱），油花等级M3/4。板腱是整头牛最被低估的部位之一：细密均匀的油花贯穿整块肌肉，所以几乎不管用什么做法，它都能保持嫩滑多汁。
「整条买」才是重点。这是我们牛肉系列里最划算的一款；一次买够一周的菜——厚的那端切牛排，中段切薄片上烤盘，剩下的丢进炖锅。
为什么买整条？
怎么分切：
有一件事要先知道：
板腱正中间有一条筋。处理起来很简单：要快煎，就沿筋两侧下刀，把那条筋去掉；要慢炖，就完全不用管它——炖上几个小时，那条筋会化成胶质，而一锅炖肉之所以滑润，靠的正是它。
烹饪方式：
保存方式：
-18°C冷冻保存。冷藏解冻后分切所需分量，未解冻的部分才可再冷冻。
一块牛肉，一周的晚餐。立即订购。