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cheap steak aka oyster blade

Discussion in 'Geek Food' started by shino, Apr 21, 2020.

  1. shino

    shino Member

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    heard this is the best steak you can get and it's also one of the cheapest?
    what the? watching some vids on this Jamie Oliver said he be happy never to eat fillet steak again if he could have blade steak and it's his secret. And butchers take home the oyster steak... flavourful, tender.
    I'm assuming it chewy?

    it has a line of sinew

    googlee:

    Is flat iron steak tender?
    Flat Iron Steak. Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade. Cutting method removes internal connective tissue from the whole Top Blade, allowing this cut to deliver as the second most tender cut.
     
  2. macktheknife

    macktheknife Member

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    I used to get blade steak and pork tenderloin all the time when they really was a lot cheaper and for blade steak, the cheaper price was worth dealing with the connective tissue. Fast forward a decade with Jamie and his TV mates using them in everything and it drove the price up. Might as well just get a normal steak now. Now I stick to chicken and mince with the occasional pork shoulder roast or beef silverside.



    £17.90 for a kg of blade, that's $35 AUD. No wonder they're using it compared to stuff that costs $50 to $70 per kg in our money.
     
  3. blankpaper

    blankpaper Member

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    I go for flank steak these days. I like its flavour and more consistent than the variation I get when buying typical steak cuts like sirloin.
     
  4. OP
    OP
    shino

    shino Member

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    so what should I get? are these labelled flank steak? or oyster steak. and is it chewy? what's wrong with it? Is blade steak same as oyster steak?
     
  5. argent

    argent Member

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    Hmm, are you sure? Typical oyster blade steaks I've seen in Woolies/Coles are tough unless long braised. Certainly wasn't something I'd call 'extremely tender' at all - no where close! Flat iron steak is from a more tender (still not particularly tender - has some chew to it) part of the shoulder AFAIK so can be done as a steak....
     
    shino likes this.
  6. blankpaper

    blankpaper Member

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    If I'm not mistaken, blade is the same as oyster, both from the chuck (shoulder) section. Flank is from the abdomen. Steak of any cut can be chewy if it's average quality and if I was buying chuck/blade as a steak cut I'd try a better place first to get a better example of it. If I was buying blade/oyster from a supermarket I'd only use it in a stew, chances are it's average at best. Hit up a butcher (support local business too) and tell him your plans and see what he has.
     
  7. JSmithDTV

    JSmithDTV Member

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    It's actually called oyster blade... so yes.



    JSmith
     
  8. Active Snail

    Active Snail Member

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    You'd think that given we have literally a millennia of experience slaughtering and consuming bovine behind us, some randomly unknown super tender cut wouldn't just jump out at us all of a sudden. So some parts of the animal being a lot more expensive than the another is pretty suggestive of how much more tender it is.

    I know TV chefs bang on all of the time about about how tasty and inexpensive ox tail, blade, chuck, shin and ribs are but theyre not throw away cuts and havent been for a long time. Even ox tail was near $15 a kilo last time i saw it and its 50% bone!
     
    Last edited: Apr 29, 2020
  9. Lost Property

    Lost Property Member

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    To be fair 'jumping out' is quite the right term. A more accurate term would be made popular by relativity TV. Lamb Shanks, Pork Belly, half cooked tiny meals on large plates, these things all existed before the likes of Master Chef, but it's because of the likes of Master Chef that people now think they are popular and stores charge 4x as much for them.
     
  10. blankpaper

    blankpaper Member

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    Remember when people went bananas over 'chicken oysters' on masterchef years ago? Seemed like a ton of recipes came in overnight about this new cut that magically appeared on a chook :lol:
     
  11. JSmithDTV

    JSmithDTV Member

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    Lucifer steak...

    [​IMG]



    JSmith
     
  12. Largosensei

    Largosensei Member

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    sue vide?
     
  13. Hater

    Hater Member

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    sous vide

    sous = under

    vide = vacuum

    hence the english word "void"
     
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  14. neRok

    neRok Member

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    I've had oyster blade from Coles+Woolies in the past, and it is a nice steak. The flank steak I've had from Woolworths however, I could never get to cook good as a steak (frying, grilling, etc).

    But here's the good thing about trying new food like these steaks - even if you fuck it up, and it's all chewy, you can still eat it! It's not like it's your last meal or something.

    BTW, there are often differences in the terminology between US and Australian beef cuts. So if you're reading on predominately US forums, it's something to keep in mind.
     
    shino likes this.
  15. Lost Property

    Lost Property Member

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    The problem with meat is that two cows can vary greatly. Buying the same cut from the same butcher can often yield two different results. Sometimes people are put off when they get one tough cut and they never go back to it, but it could just as easily be the cow as it could be the cooking method.

    Over the years we've had a few tough beasts, it happens, sometimes it can be picked, other times it can't. But when you freeze half a beast or more there isn't a lot too look forward to at the dinner table for a few months when you know the meat is tough.
     
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  16. ska'

    ska' Member

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    Flank is my go-to cheap cut, just make sure you take all the sinue (white fat shit) off & remove the bead of fat running though the middle as it will never render out.
     
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  17. Madengineer

    Madengineer Member

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    I always get Oyster Blade. Find it quite easy to cook to my liking, and always comes out well. Very flavourful, cheap, and not a lot seem to actually buy it...
     
  18. OP
    OP
    shino

    shino Member

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    any thoughts on gravy beef?
     
  19. Lost Property

    Lost Property Member

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    I only use that is stew or something that gets slow cooked
     
  20. Quadbox

    Quadbox Member

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    Gravy beef is shin, same thing as osso bucco just off the bone. Great for anything slow cooked, but it NEEDS to be slow cooked.
     

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