Boneless Wagyu Oyster Blade from Margaret River with a Marble Score (MB) of 6–7 is a richly marbled shoulder cut offering exceptional tenderness and flavor. Sold per kilogram, it is suitable for fabricating flat iron steaks or for use in slow-cooked preparations.

Detailed Information
Taken from the chuck section, the oyster blade features a seam of connective tissue down the center. At MB 6–7, the cut delivers elevated marbling for enhanced juiciness and depth of flavor. It can be trimmed into premium flat iron steaks or used whole for slow, moist-heat cooking methods. Its tenderness and marbling make it well-suited to both grilling and braising applications.

Who is Margaret River Wagyu?
Margaret River Wagyu, based in Western Australia, is known for combining pasture-raising and grain finishing to produce consistently marbled beef. The brand emphasizes sustainable farming and genetic excellence in crafting high-grade Wagyu cuts for professional kitchens.

Storage and Usage Instructions
Store chilled at 0–2°C or frozen at –18°C. Defrost in refrigeration. For steak applications, remove the central seam before slicing; for braising, the whole cut can be cooked slowly to break down connective tissue.