CONFIDENCE IN YOUR CUT

BLADE

Derived from the shoulder region of the animal, blade accounts for around 5.5% of the carcase. Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well as a slow braise or roast.

The oyster blade is a muscle just below the shoulder blade bisected by a long line of connective tissue. It can be roasted whole, cut into steaks, thinly sliced or diced - or further prepared into flat iron steaks by removing the silver skin. Flat iron steaks are lean, juicy, tender and full of flavour.

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