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The Oyster Blade is second in tenderness to the tenderloin steak. This less known cut is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness. You can get a flat iron steak when removing the sinew from an oyster blade, just let us know if you prefer butchery service into flat iron steaks in the checkout notes!
Also known as Shoulder Top Blade Steak, Top Blade Filet/Steak!
About the producer: John Dee
John Dee stands on the pillars of service, quality and consistency. An international reputation for quality, consistency and personal service in beef processing takes generations to develop, and that’s exactly what we’ve continually delivered on since our establishment by the Hart family in 1939.When quality and cutting specification really count, John Dee delivers.
Based in the Darling Downs region of South East Queensland, we keep our production as local as possible, to support our community and to ensure the quality of our product. Our Warwick processing plant is just 2 hours from the port of Brisbane, thus we are able to offer fast & efficient service to our export and domestic customers. Cattle are sourced from nearby farms of the Southern Downs and New England Tableland regions while our operations are supported by our feedlot partners.
Note: product may be slightly different from image.