$98.00/kgGST-free
Size
3-4kgOyster blade is the cut that people in the trade buy for themselves. It sits under the shoulder blade and does very little work, so it combines the deep, concentrated beef flavour of a shoulder muscle with marbling that at M9+ is genuinely extraordinary — a fine web of intramuscular fat running right through the meat.
That web is the whole point. As it heats, it melts into the muscle fibres and delivers the buttery richness and flowing juices that define top-grade wagyu. And because oyster blade is not a prestige cut, M9+ costs a fraction of what the same marble score would cost you in a striploin.
Why Choose M9+ Oyster Blade?
The One Thing You Need To Know:
Oyster blade has a line of sinew running down its middle. Deal with it one of three ways: cut either side of it and discard the seam for steaks and quick cooking; score through it at intervals if you are cooking the piece whole; or ignore it entirely and cook low and slow, where it melts into gelatine and makes the dish better. That one decision is the difference between exceptional and chewy.
Cooking Methods:
Cooking Note:
Wagyu at this grade needs less heat and less time than you think. The fat renders at a low temperature, so a long cook just pushes it out onto the pan instead of leaving it in the meat. Always slice across the grain.
Storage:
Keep frozen at -18°C. Thaw in the refrigerator, portion what you need, and refreeze only what has not thawed.
The chef's cut, at the top marble score. Order now.
板腱是行内人留给自己的那块肉。它位于肩胛骨下方，几乎不怎么运动，于是同时拥有肩部肌肉那股深沉集中的牛肉味，以及M9+这种真正惊人的雪花纹——细密的油脂网络贯穿整块肉。
那张网就是全部的重点。受热时它融进肌纤维，带来顶级和牛标志性的黄油般醇香与满溢的肉汁。而因为板腱不是所谓的「名贵部位」，同样是M9+，它的价钱只是西冷的一个零头。
为什么选择M9+板腱？
只有一件事必须知道：
板腱正中间有一条筋。处理方式有三种：做牛排或快煎，就沿筋两侧下刀，把那条筋去掉；整块烹调，就每隔一段划断它；或者完全不管它，低温慢煮——那条筋会化成胶质，反而让这道菜更好。这一个判断，就是「极品」与「嚼不动」的分界线。
烹饪方式：
烹调提醒：
这个等级的和牛，需要的火与时间都比您以为的少。它的油脂在低温就会融化，煮太久只是把油逼到锅里，而不是留在肉里。切的时候永远逆纹。
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。
主厨私藏的那个部位，配上最顶的雪花等级。立即订购。