This boneless Wagyu Oyster Blade from Margaret River, graded MB 4–5, is a well-marbled shoulder cut known for its tenderness and rich flavor. Sold per kilogram, it is suited for slicing into flat iron steaks or slow-cooking applications.

Detailed Information
Sourced from the shoulder (chuck) region, the oyster blade contains a central seam of connective tissue that can be retained for slow cooking or removed to create tender flat iron steaks. At MB 4–5, this cut offers balanced marbling that enhances flavor and juiciness. It performs well in a variety of preparations, from grilling and sous vide to braising.

Who is Margaret River Wagyu?
Margaret River Wagyu is produced in Western Australia using pasture-based farming and grain finishing to achieve consistent marbling and quality. The brand is recognized for ethical practices and traceable production that supports high standards in premium beef.

Storage and Usage Instructions
Keep refrigerated at 0–2°C or frozen at –18°C. Thaw under refrigeration. Suitable for grilling (flat iron), braising, or sous vide. If using whole, cook low and slow to soften the central seam; for grilling, remove the seam and portion accordingly.