Blades - Import export

Marucha Schaufelstuck Trowel Paleron Cappello di Prete

Although oyster blade steak can sometimes be referred to as flat iron steak, true flat iron steak has all of the connective tissue and silver skin removed from the oyster blade and is cut into easy-to-use portions that are lean and extremely tender, juicy, and full of flavor.

The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the center of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavor and tenderness.