The cut of beef this week is what we know as the oyster blade. Traditionally this would be sliced up and sold as oyster blade steak ideally slow cooked in a braise or casserole. However, this is just a sensational piece of meat and completely underutilised. I myself will be buying two of them. With one, I am going to cut Flat Iron steaks out of it and this is pretty simple - it is just a case of removing the external silver skin and following the inner fat seam with a really sharp knife to create an exceptionally flavoursome but super lean steak that is sensational cooked on the BBQ, and tender like a sirloin. Medium rare is probably best, and let me tell you, getting 6 steaks from one oyster is very achievable, and at this money, far far far too cheap. A quick google search how to slice flat iron steaks will come up with some easy to follow videos. The other one I am buying I am going to smoke with tea leaves. I haven’t found any success stories, so it’s kind of a personal challenge to see if I can get this to work, taste good, and be something .
We have taken a wee breather on Curious Cuts for a few weeks, but it is time to remind you of how great these cuts as we offer you the Pork Oyster Shoulder at a fantastic price. If you remember, we made really delicious and tender Pulled Pork Burger using the recipe here: http://www.harrisfarm.com.au/collections/a-delicious-pulled-pork-burger-with-a-crunchy-edge
Lamb this week continues to be an awesome celebration of spring lamb at its best. The success of the legs last week is the epitome of spring sensations, so we are going to roll straight into another week and continue to pass on the value to you.
With the warmer weather poking its head out from under the covers this week, it’s also definitely time to enjoy the award winning Pastoral Leg Ham portions on promo. Lastly, we have the small packs of short cut rindless bacon at a good price.
