Mayura Station Signature Oysterblade (Pack)

Description

Oysterblade or Misuji in Japanese is located behind the shoulder blades. It is a rare cut, with a low yield per cow, and its rich umami (Japanese savory taste). It can be trimmed and sliced into yakiniku or can be broken down into flat iron steaks, the second most tender cut of beef of the whole animal.

The most recommended level of doneness for this cut is medium rare. Cooking the meat over high heat to thoroughly melt the fat will bring out its full umami, which otherwise would be lost if the fat remained uncooked. The intense flavor of the meat pairs well with sweet sauces and rich, thick sauces.

Mayura Station

First established in 1845, Mayura Station is one of Australia’s oldest and most respected pastoral operations.

Mayura’s full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd’s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of our 100% Full-blood Wagyu Beef.

Mayura Station is located in the Limestone Coast of South Australia, in the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.

The location of Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall.

Awards

Additional information