• whole british wagyu beef oyster blade
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Wagyu British Beef Whole Oyster Blade | ±2.8kg

£115.00
£115.00
£115.00
Tax included.
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FRESH

Product Description
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire England
  • ±2.8kg; £41.07/kg
  • Fresh

Whole Freedown Hills Olive Fed Wagyu Beef Oyster Blade 

Wagyu Beef Oyster Blade comes from just below the shoulder blade. Olive fed Wagyu is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feeds creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness.

Grass-fed beef of this cut needs long, slow cooking because of a tough gristly membrane running through the middle of it. However, Wagyu beef, although it does still have a membrane running through the middle of the muscle, the meat surrounding it is tender enough to cook like a steak.

Being able to slow cook and also steak the Oyster Blade means you can get several dishes out of one piece, perfect for families or large gatherings. It really will feed the masses.
How to prepare your oyster blade

Ingredients:
• 2.8kg British Wagyu oyster blade
• 2 tbsp sea salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic (crushed)
• 2 sprigs rosemary or thyme
• 1 cup beef broth (for slow cooking methods)

1. Prepare the Meat
• Remove the oyster blade from the fridge 1 hour before cooking to reach room temperature.
• Pat dry and season generously with sea salt.

2. Choose Your Cooking Method

Option 1: Slow Roasting in the Oven
1. Preheat oven to 140°C.
2. Sear the meat in a hot pan with olive oil for 3–4 minutes per side until browned.
3. Place in a roasting tray, add beef broth, garlic, and rosemary, and cover with foil.
4. Roast for 4–5 hours, basting occasionally, until fork-tender (internal temp 90–95°C).
5. Let rest for 20 minutes, slice against the grain, and serve.

Option 2: Charcoal or Gas Grill (Reverse Sear Method)
1. Preheat grill to 120°C (indirect heat).
2. Cook the oyster blade indirectly for 2–3 hours, until internal temp reaches 50–52°C.
3. Sear over direct heat for 1–2 minutes per side to create a crust.
4. Let rest for 15 minutes, then slice and serve.

Option 3: Sous Vide & Sear
1. Vacuum seal the meat and sous vide at 54°C for 12–24 hours.
2. Remove from the bag, pat dry, and sear in a hot pan with butter for 1–2 minutes per side.
3. Rest for 10 minutes, slice against the grain, and serve.

Serving Ideas
• Sauce Pairings: Chimichurri, red wine reduction, or garlic butter.
• Side Dishes: Roasted potatoes, grilled asparagus, or creamy mashed potatoes.
• Sandwich Option: Slice thinly for a Wagyu steak sandwich with caramelised onions and horseradish sauce.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays FREE on orders over £60 (£5.95 on smaller orders)
Saturdays FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING RATES (Scotland - Highlands)
Postcodes concerned: AB31 to AB56, HS, IV, KA27, KA28, KW, PA21 to PA50, PA60 to PA78, PA80, PH4 to PH44, PH49, PH50, ZE1 to ZE3

Weekdays FREE on orders over £80 (£13.15 on smaller orders)
Saturdays FREE on orders over £80 (£13.15 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland (Highlands), we aim to deliver your orders via DHL 48 hours service.
whole british wagyu beef oyster blade

  • UK | Yorkshire

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu.
Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside.
The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd’s needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.

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