Marucha – Oyster Blade – 冷冻去骨牛板腱

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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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)