[MASTER CUTS] Beef Oyster Blade

The beef Oyster Blade is ranked the 2nd most tender meat muscle category right after tenderloin.
In this episode of the Master Cuts tutorial David is going to show you how to achieve the best possible yield along with a very new technique called the fish cut oyster blade.

[@richol7901]

This has been so interesting!!! I’ve only bought oyster blade before from Woolies or Cole’s who cut it just like any other cut, so you get the silver skin through the middle ruining it! Now I know how it SHOULD be done!!

[@petevenarie9285]

Super informative, particularly in the knife work and mentioning the blunt blade scrape. Thank you

[@simongoldstein3272]

I love the zero waste, low process policy. Food education is greater than food marketing

[@garrybailey5413]

Thank you, I’m just starting to really appreciate where all the different cuts come from (and best ways to cook them) and these videos really help. What I don’t understand is if silver skin is basically inedible on “steak” type of cuts why do butchers leave it on them? I’m happy to pay more at my local butcher but I also expect more, I don’t accept paying 50/60% more and still having to trim excess fat! Silver skin etc.

[@frankie_boy_]

Nice work David. Just what I needed today.

[@DigitalBrillianceHour]

FINALLY someone mentioned how great braising that sinew/silver skin in that blade can be.

[@3FAZNI]

Honestly, that "skin" is not a problem to cook at all. Even on the grill.

[@scottwinter007]

Great video mate.

[@simongoldstein3272]

Around the 9:00 min mark, you've removed the first part of flat iron and then turn it over to remove the second part. At this point, you remove the outer silver skin. Would it be better/easier to remover both side of silver skin before removing the two halves of the meat? Thanks if anyone can answer and great video. Very much appreciated 👍

[@jeffheiges9479]

What knife are you using to filter the flat iron? You called it a blunt knife

[@owkwakakakoyo8323]

This was so clear and helpful, thank you! Have just cut my first oyster blade while watching this video and I think it came out pretty well.

[@Adventxxx]

What is the common name of the cut?

[@3FAZNI]

Petite steaks come from that oyster blade cross cut?

[@davidcarew6932]

Comes from the bolar blade.

[@mikalliz2167]

👍🏼

[@ahmadhaminicheani3344]

Where is oyster blade situated FQ or HQ

[@mujiono3920]

Fq

[@ahmadhaminicheani3344]

@@mujiono3920 thank you

[@billc6762]

The silver skin is not wasted. It makes very good soup meat

[@billc6762]

You don't have to yield the most meat. You need to bring out the value of the meat. I had paid US$ 90 for a pound of Denver steak in a Hong Kong restaurant. Flat Iron would probably be the same. How much is a pound of that Oyster Blade?

[@ChrissW528]

A pound of USDA Choice flat Iron is like $10 a pound, if you're paying $90 a pound for something I hope it's Kobe or Wagyu or something but idk how much a more premium option of flat Iron would be since the place I work only has choice blades.

[@zethloveless7238]

@@ChrissW528 Kobe is waygu beef

[@ChrissW528]

@@zethloveless7238 Wagyu is japanese cattle, Kobe is a very specific japanese cattle type, region, and method of raising the cattle. Yes Kobe is a form of Wagyu but you don't use the two interchangeably.

[@zethloveless7238]

@@ChrissW528 yes you literally do my guy lol “waygu” simply means any Japanese cattle in Japanese yes diff prefectures have their own ways but Kobe beef is in fact waygu beef just like Miyazaki Gyu is also waygu beef Gunma is waygu and in fact the top winner is Iwate which waygu cattle has 11 awards in Japan.

[@ChrissW528]

@@zethloveless7238 exactly, Wagyu is Japanese cattle, Kobe is breed, region and the method of raising it. Kobe is Wagyu but not all Wagyu is Kobe, so you don't use them interchangeably, I said "unless is Kobe or Wagyu or something" I get that Kobe is Wagyu beef but you can buy Wagyu that isn't Kobe... You can keep looking up Wikipedia articles though to try and make yourself seem smart in KZbin comments though. But the fact that you list other types of Wagyu shows that you don't believe Kobe and Wagyu are just universally interchangeable...

[@aliqadri4672]

How many oyster in beef..??

[@puddytat8390]

rip it 😂

[@Swake_au]

Ditch the background music. It's tacky and adds nothing.

[@natbarron]

Yeh it does. Makes it interesting and relevant. Without it, the video would be sterile.

[@CosmicStargoat]

Man...Just get on with it.