Chilean Wagyu Beef Oyster Blade
Chilean Wagyu Oyster Blade comes from the shoulder of the animal. A flavoursome cut that when used as a steak provides a sumptuous and gamey flavour. Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Wagyu Beef is renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour.
Oyster Blade is an exquisite lesser cut with stunning marbling throughout. Although it does still have a membrane running through the centre of the meat it can be cooked low and slow to turn it gelatinous and delicious. A fantastic way to enjoy Wagyu Beef.
We love to marinade our Wagyu Oyster Blade overnight with grated lemon and orange zest, crushed garlic, bay leaves, rosemary, oil and salt. The next day, just bring the meat to room temperature still in the marinade and sear all sides to create a beautiful golden-brown crust. Transfer to a baking tray, pour over any leftover marinade and cook on 100 for 4 hours. Remove from the oven and wrap the meat tightly in tin foil to rest for 30 minutes. In a saucepan sweat off thin slices of onion and add in the pan juices with a touch of cream to thicken. Serve with braised Kale or Cavolo Nero with slices of the Oyster Blade and cream sauce drizzled over the top.