The blade cut comes from the heavily exercised muscle in the shoulder section. You can use it as a substitute in … IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. Flat iron steak. Roasting:  Oh Yes! T-bone steak. Our Blade beef is imported from the US, trimmed, portioned and safely vacuum wrapped by us locally, delivered frozen; Able to be stored in the freezer for up to 4 months. You just need to remember that because of the inner gelatin goodness, if you cook it on a hot BBQ the fibres will tighten up and you’ll get less than impressive results. Taken from the cow's shoulder blade, the shoulder tender takes on a "pleasant spongy texture" when cooked, says Dickson. Fillet steak a.k.a. If it’s cooked properly, it can be a delicious and tender piece of meat. Season the steak with Tabasco sauce. Low and slow is usually the way to go but this recipe halves that time by steaming the steak in its own natural juices that mix with the onion soup to create a delicious jus. What is oyster blade steak good for? Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option. This delicious steak is cut from the oyster blade. We’d say that the oyster blade steak, sometimes called ‘butler’s steak’ or ‘flat iron steak’ is fairly underrated. See below for a better setup.) Season the beef on both sides with salt and lots of freshly ground black pepper. Season the steak with salt and pepper to taste and add any of your favorite seasoning. (1kg tray) Cut at around 18mm thick. There are so many things you can do with an oyster blade cut (which is from just below the shoulder). Sprinkle with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and barbecue seasoning. Flat-iron requires some skill on the part of the butcher to prepare, but once they’ve removed the surrounding silverskin and sinew, you’re left with a … What I like the best about Oyster Blade Steak in a slow cooked meal, is that with longer cooking, it will start to break down further to a “pulled beef” consistency and that suits my style of cooking much better – I love making slow cooked meals true, but this is best for Mexican, great for Pies and wonderful for Soups too – what’s more, it’s easier for even re-heating (if there are ever any leftovers). Traditionally sold rolled and tied, Topside makes a good , roasting joint full of beefy flavours. Oyster blade steak. Oyster blade roast The oyster blade is a muscle that sits just below the shoulder blade . Flat iron steak (US), butlers’ steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal. US Oyster Blade Steak. Also known as butler's steak or boneless top chuck steak, flat iron steak is a relatively modern cut of beef as far as butchering techniques go. It usually weighs only 6 to 8 oz. And if you’re cooking for a crowd, by all means, flip only once. Slow Cooking: When you have a slow cooking recipe, such as the Beef Bourguignon on the previous page or your favourite casserole, it may be Gravy Beef that you turn to first. What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. It packs two different textures and flavour experiences – a tender fillet muscle on the smaller side of the bone and a juicy sirloin on the other. 2. Cooking Instructions (Braising) Blade Steak Recipes. Can also be sliced thinly across the top blade '' section of a cow they can also be thinly. Keep the steak which should be scored to prevent curling when cooking a! 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