Olive Fed UK Wagyu Oyster Blade
Wagyu 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. Howewver Wagyu beef, although it 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.
Braise it with loads of root vegetables, red wine, and beef stock to get all that delicious Wagyu flavour and serve with buttery mashed potato or roasted sweet potato. This can be adapted to incorporate your favourite flavours, chillies to spice it up, or Chinese five-spice, soy sauce and a touch of rice wine vinegar. Serve over Jasmine Rice for a fresh Chinese influenced flavour.