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Oyster blade fillet 1.0 kg

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1.00 KGS
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 Product Description

Oyster blade steak is cut from the shoulder of the cow. When properly butchered it is almost as tender as fillet but with more fatty marbling, more flavor and much cheaper.

Oyster blade steak can be fried as you would the fillet and served rare. It will be slightly tougher than scotch fillet but will pack a decent punch in flavour.

Alternatively, try slow cooking it with red wine and orange as in this Good Food recipe.

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 Product Reviews

  1. Packed with flavour

    Posted by Mike O on 9th Sep 2020

    I love Oyster Blade at the best of times as a top end slow cooking cut of meat. It is packed with flavour and literally falls apart.
    This was my first Kangaroobie Oyster Blade and it was deep in colour and had even more punch than Supermarket bought.
    As a whole fillet it also gives you the opportunity to cut pieces at your desired thickness which was also a bonus.
    The entire 1kg was 'inhaled' last night and another order is definitely on the way.

    Simple Recipe (Serves 4):
    1 kg Kangaroobie Oyster Blade Fillet
    (Sliced across the fillet into portions approx 20-25mm thick)
    1 can (440g) Edgell Sliced Mushrooms in butter sauce
    200g Fresh sliced white mushrooms
    1 Small brown onion very thinly sliced
    1 Tab Tomato sauce
    1 Tab Dijon Mustard
    1-2 tsp Worcestershire sauce
    1 Good splash of red wine

    Combine all ingredients into an oven proof dish with a lid.
    Bake at 190 Deg for about 90 mins - check and turning occasionally.
    Serve with scalloped potatoes and greens….

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