Coorong Black - Australian - Black Angus Oyster Blade. Grain-Fed

Price: ฿690 per kg

What it is — and what it's famous for

Oyster Blade (also called top blade) comes from the shoulder blade of the chuck. It is one of the most tender cuts on the forequarter, with a thin line of connective tissue running through the centre; when that seam is removed, the two halves are the flat iron steak. This is Coorong Black, an Australian Black Angus, grain-fed brand, packed as whole oyster blades of about 1-3 kg each and supplied frozen.

Flavour & texture

Beefy and juicy, with a savoury crust over a tender pink centre when cooked to temperature. Pat it very dry and salt well so the surface browns deeply instead of steaming.

How to cook

• Best methods: thin flat-iron-style steaks, seared hot and fast to medium-rare; or keep the piece whole and braise or cook low and slow until tender.
• Steaks: a thin line of gristle runs lengthwise through the centre of each blade. Cut along it to split the blade into two halves, trim the gristle out, then slice into steaks about 2-3 cm thick. Pat dry, salt generously and sear over very high heat 2-3 minutes per side, turning once.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C).
• Low & slow: leave the whole piece intact, as the centre gristle softens with long cooking. Brown all over, then braise covered in stock or wine at about 150-160°C for 2.5-3.5 hours until fork-tender.
• Rest & thaw: Rest steaks 5 minutes and braised pieces 10-15 minutes, then slice against the grain. Thaw overnight in the fridge, or 24 hours for whole pieces.

Serving & pairs with

Allow 250-300g raw per person. Serve with fries, grilled mushrooms, chimichurri, garlic butter or a sharp green salad.

Product details

• Brand / origin: Coorong Black, Australian
• Feed / grade: Black Angus, Grain-Fed
• Storage: Frozen
• Pack: 4pc x 250g (1Kg ±50g) ฿690 · 1pc x 2.5kg (±125g) ฿1,725