Marucha – Oyster Blade – 冷冻去骨牛板腱

Oyster BladeIt is located in the scapular region, lying lateral to the blade bone on the caudal side of the blade ridge. After the shoulder clod has been separated, the muscle is removed from the lateral surface of the blade bone (fossa infraspinatus), blade ridge, and scapular cartilage. It may be prepared with the connective tissue cover and periosteum, either retained or removed.

Oyster blade beef cut from the shoulder. It’s a delicious cut that’s quite tough, due to the gristle, which gives incredible juiciness when cooked properly.

The blade of the oyster is attached to the shoulder of the beef. This is a very tasty cut that is versatile enough to cook whole as a roast, cut into slices and cooked on a barbecue or in a pan, cut thinly to stir or cut for slow cooking in braces or casseroles.

This cut of steak is from the shoulder of a beef animal.It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a top blade roast or informally called a “patio steak”. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major.

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Chinese Translate(Oyster Blade – 冷冻去骨牛板腱)

牡蛎刀位于肩胛骨区，位于刀脊尾侧的刀骨外侧。肩块分离后，将肌肉从叶片骨（冈下窝）、叶片脊和肩胛软骨的侧面移除。它可以与结缔组织覆盖物和骨膜一起制备，保留或移除。

从肩部切下的牡蛎刀牛肉。由于软骨的原因，这是一种非常坚硬的美味切块，如果烹饪得当，它会产生难以置信的多汁性。

牡蛎的刀片附着在牛肉的肩部。这是一种非常美味的切块，用途广泛，可以整块烤，切成片，放在烤肉或平底锅里煮，切成薄片搅拌或切块，以便在支架或砂锅中慢煮。

这块牛排来自牛肉动物的肩部。它位于靠近肩块中心的位置，在七块或桨骨（肩胛骨或肩胛骨）下方。牛排包含牛肉的冈下肌，人们可能会在一些肉店和肉类市场上看到它作为顶级刀片烤肉或非正式地称为“露台牛排”。从解剖学上讲，肌肉构成了公牛肩袖的背侧部分。这种切口在解剖学上与肩部压痛区不同，后者直接位于其下方并且是大圆肌。