Cuts Chart

Blade/Chuck

Blade steak

Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.

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Blade roast

Beef blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.

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Oyster blade roast

The oyster blade is connected to the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.

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Oyster blade steak

The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the centre of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavour and tenderness.

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Flat iron steak

Although oyster blade steak can sometimes be referred to as flat iron steak, true flat iron steak has all of the connective tissue and silver skin removed from the oyster blade and is cut into easy to use portions that are lean and extremely tender, juicy and full of flavour.

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Chuck

Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

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