Chilean Wagyu 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 steak has had the membrane that runs through the middle of it removed, resulting in you being able to enjoy this stunning steak without all of the preparation beforehand. The Oyster Blade is best served on the rarer side.
When cooking the Oyster Blade be sure to bring the steak to room temperature 30 minutes before cooking, Wagyu Beef is really interesting as the fat melts at room temperature, this helps baste the steak. Season with Maldon Sea Salt and a little oil before frying in a heavy based pan for 2 – 3 minutes on either side. Remove from the heat, cover and allow the steak to rest. We love to serve this with a Roasted Potato Salad with Walnut and Mustard Dressing. Roast baby potatoes with a sprinkling of salt and oil until golden and crispy, this normally takes around 20 – 25 minutes at 180. Once done turn the oven off and leave them to sit in the oven whilst you make the dressing. Crush down 2 garlic gloves to a paste, into a bowl add 2 tablespoons of Dijon and Wholegrain Mustard, 2 tablespoons of Lemon Juice, 1 tablespoon of Red Wine Vinegar, 2 – 3 tablespoons of Olive Oil, Salt and Pepper to taste. Remove the potaotes from the oven and pour over the dressing along with 150g of roasted and chopped Walnuts.