$29.80GST-free
Size
300GAustralian wagyu oyster blade at marble score 8/9, sliced to Korean barbecue thickness and trayed ready for the plate. M8/9 is near the top of the Australian grading scale, and on a shoulder cut it is rare to see it graded this high.
Oyster blade is the cut grill cooks reach for, because it balances lean muscle against marbling better than almost anything else on the carcase. It sits in the shoulder and does comparatively little work, with fat insulating it on both sides, so it grades far higher than a shoulder cut has any right to.
Sliced thin across the grain, the line of sinew that runs down its centre stops being an obstacle and becomes texture — a bit of resistance against very soft, very rich meat. That contrast is the whole appeal of oyster blade on a Korean barbecue plate.
Why Choose This Cut?
Cooking Methods:
Cooking Note:
Very hot plate, seconds a side, and do not crowd it. Thin wagyu overcooks in the time it takes to turn away, and once the marbling has rendered out into the plate it is gone. No oil is needed — the meat supplies its own.
Thawing:
Thaw in the refrigerator (0-4°C) and separate the slices while they are still cold. Never use hot water or a microwave.
Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.
Top-grade wagyu, cooked in the time it takes to pour a drink. Order now.
澳洲和牛牡蛎肉，油花等级 M8/9，按韩式烧烤厚度分切，盘装上桌即用。M8/9 已接近澳洲评级的顶端，而肩胛部位能评到这么高，相当少见。
牡蛎肉（板腱）是烧烤师傅的首选部位，因为它在瘦肉与油花之间的平衡几乎无可匹敌。它长在肩胛、运动量相对少，两面又都贴着脂肪，所以评级远高于一般肩胛部位应有的水平。
逆纹薄切之后，中间那条筋就不再是障碍，而变成了口感 — 在极嫩极腴的肉里，多出一点点咬劲。这份反差，正是牡蛎肉在韩式烤盘上最迷人的地方。
为什么选这一款？
推荐烹饪方式：
烹调提醒：
铁板要很热，每面几秒，不要一次铺太满。薄切和牛在您转头的工夫就老了，油花一旦全渗进铁板就回不来了。不必放油 — 肉自己会出。
解冻建议：
请置于冷藏室（0-4°C）解冻，趁冰凉时把肉片分开。切勿用热水或微波。
保存方式：
-18°C 冷冻保存。解冻后 1-2 天内食用完毕，请勿再次冷冻。
顶级和牛，倒杯酒的工夫就烤好了。立即订购。
