The world really is your oyster with this one. A hugely versatile cut located from the chuck or shoulder blade. This long respected and beloved beef cut is a well worked muscle therefore full of rich beefy flavour. The Oyster Blade is rather distinctive with the line of connective tissue that runs down the centre of the cut, when cooked correctly it is extremely juicy and a true delight.
Remove all packaging and allow to breathe for 10 minutes. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. 180°C, Fan 160°C, Gas 4.
Rare 20 MINS per 500g +20 MINS.
Medium 25MINS per 500g +20 MINS.
Well Done 30 MINS per 500g + 30 MINS
Remove from the oven, cover with foil and rest for 15 min before carving.