Wagyu M6/7 Oyster Blade — Whole

A whole Australian wagyu oyster blade at marble score 6/7. Oyster blade sits under the shoulder blade and barely moves, which is why it manages the trick of tasting strongly of beef while carrying marbling this fine. It is the hidden gem of the carcass, and the trade has known it for years.

At M6/7 the fat is distributed through the muscle like snowflakes rather than pooling in seams. It melts into the meat as it cooks, so the piece stays tender even when you grill it longer than you meant to — something that cannot be said of a lean cut.

Buying the whole piece is the best value wagyu in the range at this grade.

Why Choose the Whole Piece?

• M6/7 marbling: fine, snowflake-like fat distribution, juicy in every bite.
• Naturally tender: forgiving on the grill, in the wok and in the pan — it does not dry out easily.
• Australian wagyu: carefully raised, with consistent quality.
• Cut it your way: steaks, BBQ slices, hot pot paper-thin, or braising cubes.
• Best value at this grade: M6/7 marbling without the premium-cut price.
• Sold whole: enough for several very different meals.

The Sinew:
Oyster blade has a line of connective tissue down the centre. For steaks and quick cooking, cut either side of it and discard the seam. For braising, leave it in — it turns to gelatine and improves the dish.

Cooking Methods:

• Korean BBQ: sliced and lightly grilled, dipped in ssamjang or salt and pepper, wrapped in lettuce.
• Pan seared steak: cut 2-3cm thick, hot pan, medium rare, sea salt and cracked pepper.
• Shabu-shabu: part-freeze, slice paper thin, a few seconds in the broth with ponzu or sesame sauce.
• Stir fried: highest heat, under a minute.
• Slow braised: the tail end and trim, 3 hours in soy and star anise.

Cooking Note:
Always slice across the grain, and use a dry pan — wagyu supplies its own fat within seconds.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator, portion, and refreeze only what has not thawed.

The best-value wagyu we sell. Order now.