John Dee Oyster Blade

John Dee Silver Oyster blade, found within the hardworking shoulder (chuck primal) of the cow, is a surprisingly flavorful and versatile cut. It boasts a robust beefiness and is slightly more tender than its chuck neighbors. Interestingly, it even hides a small, exceptionally tender portion nicknamed "the oyster." This cut shines with various cooking methods – grill it, braise it, or add it to a hearty stew!

John Dee Silver offers a delicious and reliable beef experience. These carefully selected cattle are grain-fed for a minimum of 100 days in the fertile Darling Downs region of Australia. This MSA-certifed beef is sourced from healthy steers and heifers, John Dee Silver focuses on consistent quality through humane processing and expert trimming to your specifications. With over 30 years of experience, the John Dee Silver brand is a trusted choice for supermarkets, food service distributors, and customers who seek flavorful, dependable beef.

- Grain-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Exceptionally tender

Important Notes:
- Oyster Blade Benefits from Tenderizing: This cut can be slightly tougher, so consider methods that help break down the muscle fibers.
- Cook to Medium: While medium-rare is ideal for many cuts, oyster blade is better cooked to at least medium for tenderness.

Braising:
1. Sear the oyster blade on all sides in a heavy pot or Dutch oven over medium-high heat.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 2-3 hours or until fork-tender.

Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
2. Season the oyster blade and seal in a sous vide bag.
3. Cook for a longer time (12-24 hours) to tenderize the meat.
4. Finish with a quick sear in a hot pan for a flavorful crust.

Pressure Cooking:
1. Sear the oyster blade in the pressure cooker.
2. Add liquid and aromatics.
3. Pressure cook on high for 30-45 minutes, depending on the size of the cut.

Tips:
- Thermometer is Helpful: Use a meat thermometer to ensure you reach your desired doneness, especially for non-slow cooking methods.
- Slice Thinly: Always slice oyster blade against the grain for maximum tenderness.
- Marinades Help: Acidic marinades (a few hours to overnight) can further tenderize the meat.

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be chewy for some.

Medium-Rare (57-60°C / 135-140°F): Recommended for oyster blade. Tender with a juicy center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Slightly firmer texture, light pink center. Enjoyable, but requires longer cooking to ensure tender results.

Medium-Well (68-70°C / 155-160°F): Starts to become noticeably firm. Best achieved with braising or slow-cooking methods to maintain tenderness.

Well-Done (Above 71°C / 160°F): Generally not recommended unless using very long cooking methods (braising, stewing) to tenderize the meat.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.