Australian Oyster blade beef
The oyster blade is the muscle that sits below the shoulder blade, bisected by a long line of thin connective tissue. When separated from the shoulder, it’s cut into steaks. When cooking oyster blade steak it is important to score or remove the centre gristle to prevent curling when cooking. Cut into thin strips, oyster blade steaks are also suited to stir-fries.
160,000 KIP per kg