These are the Angus Oyster Blade Steaks MB3-4+ from the Australian Meat Emporium. The marbling on the steaks initially caught our attention, and we were further drawn in by their reasonable pricing and reputation for being one of the first cuts to marble and being a flavourful cut.

We prepared the 550 g of meat in the following method:

1. In a large bowl, combine 1/4 cup soy sauce, 2 tbsp honey, 2 tsp grated ginger, 2 cloves grated garlic, 1 tsp sesame oil.
2. Add the steaks to the marinade, turning to coat. Allow the meat to marinate for 20 minutes, bringing it to room temperature.
3. Preheat a skillet to medium-high heat. Drain excess marinade from the steaks and cook for 2-4 minutes per side or until the internal temperature reaches 40-45ºC.
4. Remove the cooked steaks from the skillet and let them rest for 5 minutes before serving.

This cooking method resulted in steaks perfectly cooked to a medium rare, boasting incredible tenderness and a juicy, rich beef flavour enhanced by the marbled fat. Although there was noticeable gristle along the centre of the steak, it did not diminish our overall enjoyment in the least. In general, the texture was reminiscent of a pork scotch fillet, albeit with a robust beef flavour.

These Angus Oyster Blade Steaks MB3-4+ were purchased from Australian Meat Emporium at 29/31 O’Riordan St, Alexandria NSW 2015 in 2023.