• whole british wagyu beef oyster blade
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Wagyu British Beef Whole Oyster Blade | ±2.8kg

£125.00
£125.00
£125.00
Tax included.
10 to 12 Serve
High Marbling
Yorkshire Origin
Olive-Fed Feed
Chilled Delivered
Description

Wagyu Beef Oyster Blade comes from just below the shoulder blade. Olive-fed Wagyu is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feeds creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness.

Grass-fed beef of this cut needs long, slow cooking because of a tough gristly membrane running through the middle of it. However, although Wagyu beef does still have a membrane running through the middle of the muscle, the meat surrounding it is tender enough to cook like a steak.

Being able to slow cook and also steak the Oyster Blade means you can get several dishes out of one piece, perfect for families or large gatherings. It really will feed the masses.

  • Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
  • Reared in Yorkshire, UK
  • Olive-fed
  • ±2.8kg
  • Versatile cut (smoking, slow cooking)
  • Serves 10 to 12 people
  • Chilled

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
Cooking Instructions

Wagyu Oyster Blade - Two Methods

±2.8kg, delivered chilled. Serves 10 to 12. Steaks in 10 minutes, or slow cooked over 4 to 5 hours.

1. Straight from the fridge
Arrives chilled, not frozen. Keep at 0–4°C in the unopened pack and use by the date on the label. If you've frozen it yourself, thaw in the fridge for 32–34 hours.

2. Find the membrane
Lay it flat. A band of white gristle runs down the middle end to end. Everything follows from it: cut around it and you have steaks, cook it long and it melts into the sauce. What doesn't work is cooking it whole and fast.

Method A — Break it into flat irons (8 to 10 steaks)
Slide a long thin knife along the top of the membrane, blade flat, and lift the upper muscle away whole. Repeat underneath. Trim silverskin, cut 250g steaks at 2½cm. Temper 30 min, dry, salt, sear 2–3 min a side, pull at 52°C, rest 5–6 min, slice across the grain. Steaks you're not cooking freeze at this point for up to 12 months.

Method B — Slow cook it whole (braise or smoke)
Leave the membrane in. It becomes gelatine and gives the sauce its body. Brown hard all over, cook aromatics in the rendered fat, add liquid halfway up, bare tremble, then 140°C for 4–5 hours. Or smoke at 110–120°C to an internal 95°C, 8–10 hours. Rest 30 minutes, or cook a day ahead.

One piece, several meals
No need to pick one route. Seam out the larger muscle for steaks and braise the rest.
Nutritional Information
Typical values Per 100g
Energy —
Fat —
of which saturated —
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of which sugars —
Fibre —
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Storage

If chilled
Keep refrigerated at 0-4°C in its unopened vacuum pack and use by the date on the label. You can freeze it unopened at any point up to that date - at -18°C or below it will keep well for up to 12 months.

If frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, allow 32-34 hours. Never defrost at room temperature or in a microwave.
Once opened or defrosted, keep refrigerated at 0-4°C and use within 24 hours. Do not refreeze once thawed.
A faint metallic smell on first opening the pack is normal for vacuum-packed beef and will disperse within a few minutes in open air.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
FAQs
whole british wagyu beef oyster blade

  • Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.
  • 5 stars: 1 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
A
Angus Walker
Lovely Unique Flavour.

A lovely lean cut of Wagyu that slow cooks well on my off set smoker. The fat cap renders really easily and the mass of connective tissue softens the final result to fork tender.

Pulls really easily like a pork shoulder....

Thank you Angus for your great 5-star review. It is indeed a lovely cut from our olive-fed wagyu herd. We look forward to serving you again soon.