What is Oyster Blade Steak? Where it Comes from And How to Cook it

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Oyster blade steak is a cut of beef from the shoulder blade of the animal. When cooked correctly, it is tender and flavorful. Some of the more popular ways to cook it are slow cooking, grilling, or stir frying.

Where Does The Oyster Blade Cut Come From?

The oyster blade steak refers to a cut of meat from an animal’s shoulder blade, specifically the blade roast. More precisely, it’s located below the shoulder blade, with a tough, long line of connective tissue running through the middle, which can resemble an oyster, which is how it got its name.

This cut comes from a very well-exercised part of the animal, it will be tough if it’s not cooked correctly. If cooked beyond medium, it can become chewy and tough; it’s best cooked to medium rare.

The oyster blade is a good choice if you’re looking for a budget cut with good flavor. It does take some more work, but the results are worth it.

How To Cook Oyster Blade Steak 

This cut can be tough depending on how it’s prepared, I recommend three methods: slow cooking, grilling, or stir-frying. 

Using a smoker or crock pot, you can cook low or slow to allow the collagen and connective tissue to break down. If you grill or stir fry, you can tenderize the meat by marinating and slicing it thinly before cooking, then cooking it hot and fast.

See my recipe for grilled oyster blade here and my other two recipes below. But don’t get me wrong: oyster steak is such a versatile piece of meat: You could also cook it on a grill, in the oven, or even pan-fry it. If you’re looking to cook the steak on a Pit Boss pellet smoker, you can also use this method. I would recommend always reverse-searing it as well.

Slow Cooking  

Cooking this meat in a slow cooker allows the collagen and fat to break down, guaranteeing its tenderness and incredible flavor. With this hands-off method and various ingredients, you can make fantastic casseroles and stews.

Here’s one of my favorite stew recipes:


  • 1pd beef oyster blade cut into 1-inch strips
  • ½ tbsp of Worcestershire sauce
  • ½ clove of minced garlic and onion
  • ¼ tbsp black pepper and salt
  • 2 sliced carrots
  • 1 ½ potatoes, diced
  • ¾ cup of beef broth 


Note:  For a more interesting flavor, try searing the meat first. It’s a total game changer!

Stir-Frying/ Grilling

For this method, your oyster steak should be cut into thin strips, avoiding the gristle in the middle.


  • Marinating the thin strips is best because they easily absorb flavor and tenderize the meat quickly. Marinate with a marinade of your choice for about 1-2 hours and drain properly before frying
  • Preheat the wok or heavy-based skillet and use a high-smoking point oil, as we will cook it hot and fast.
  • Stir-fry until the meat is browned and medium-rare, which will only take 1-2 minutes. Then remove from the heat and set aside, allowing the steak to rest.
  • Add vegetables of your choice and stir fry over medium-high heat, then add sauce of your choice, turn off the heat and add the meat back in and stir.
  • Serve with rice or noodles.

Is Oyster Blade Steak Healthy?

Here is a brief overview of its nutritional info: a 100g of oyster blade steak contains about 145 calories, 22g of protein and 8g of fat. It’s also a good source of iron and vitamin B12.

So, my answer to this question is yes: this cut of meat is generally healthy and good for you.  Suppose you are thinking of a cut of beef that suits your weight loss journey or your healthy lifestyle.

If so, the oyster steak could be an option for you as long as there’s a balance. Yes, this piece of meat is waistline-friendly thanks to its good levels of protein and fat.

What Is The Difference Between Oyster Blade And Flat Iron Cut? 

The oyster blade steak is also commonly known as flat iron, but don’t let this trick you, as they are not precisely the same.  The difference is in the way they are cut.

You get an oyster cut when you cut the meat across its grain, which results in having the gristle line in the middle of the steak. However, if you cut the meat along the long grain from the top and undersides of the gristle, you have a flat iron cut.

Also, the flat iron cut presents the entire connective tissue and silver skin removed from the oyster blade. This makes the meat lean and tender, with a nice beefy flavor.  

Fancy some oyster steak now? Treat yourself to this flavorful steak, and you can thank me later. 

Smoke On!


Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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