Meat
Oyster Blade
Oyster blade (Australia/NZ) is the blade muscle from the chuck, often sold as steaks with a line of connective tissue or as the base for flat-iron-style fabrication. The meat is well exercised, full of flavour, and marbled when from good cattle. Leave the sinew for pot roast; remove it for grilling steaks. It is prized down under as a barbecue and stir-fry workhorse with more character than scotch fillet’s mild luxury cousins. Marinate or flash-grill thin slices; braise thicker sinewy pieces. Excellent value when quality cattle are used.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.9 mg
- Sodium 62.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 60.8 g
- Energy 169 kcal
- Water 60.8 g
- Protein 21 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 67.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.29 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 304 mg
- Major Minerals 303 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.9 mg
Vitamins
vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.29 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Australian and New Zealand butchery charts listed oyster blade as a standard chuck steak and braise cut.
Export and café culture kept oyster blade as an everyday premium grill option in Australasia.