This beef is year making. Decades of selection, years of nurturing each animal, months of finely adjusted nutrition and finally weeks of aging comes down to one moment of savoring.
The oyster blade is a muscle that sits just below the shoulder blade. Roasting this cut whole allows the connective tissue to melt into the meat, resulting in a flavourful and tender roast. Oyster blade roast can be further cut into steaks, thinly sliced for stir-fries or diced for slow-cooking.