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.
Black Market Beef
Outside the realms of the established norm lies Black Market beef by Rangers Valley.
Some years ago, chefs from around the world began to ask for an elusive, highly marbled product – a pure Black Angus beef that would offer the kind of qualities demanded by those who reject mediocrity.
Whispers began, questions were asked, and a groundswell of very rare, highly marbled beef began to make its way from Rangers Valley to commercial kitchens around the globe. In the hands of greats, this 5+ marble score beef belies the humble beast from which it comes and submits to creations that many outside the industry just wouldn’t understand.
Supply of Black Market beef by Rangers Valley is exclusive and sporadic. It’s only available when it’s available. When we are out of stock, even we don’t know when product will replenish, all we know is that when it does, angels weep. So have faith, there will be more.
