Oyster Blade | Burnham Grazing | Nutrition Verified
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Burnham Grazing Oyster Blade
EverydayCertified OrganicVerified Origin

Oyster
Blade

Burnham Grazing | Banana Shire, Central QLD

Shoulder cut with a line of gristle down the middle. Surprisingly tender when cooked right.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookPan / Braise
TextureTender with gristle
FatModerate
Serve55-63°C
View on Map
Cut OverviewAbout This Cut

Oyster blade sits under the blade bone on the shoulder. Small, lean and packed with flavour. It has a line of soft cartilage running down the middle that breaks down beautifully when braised low and slow, or stays firm enough to bite through if you sear it hard and slice across the grain.

Tip: Cut on either side of the gristle line after cooking. Two beautiful steaks from one piece.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Verified Nutrition Data
Nutritional Values
Data Source

F000842 - Beef, oyster blade, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

165kcal
Energy per 100g
165 kcal
691 kJ · typical average
Macronutrients per 100g
Protein20.0g
Complete protein. All essential amino acids present.
Total Fat9.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
165 kcal / 691 kJ▼
Total energy from protein and fat.
Protein
20.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
9.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
3.8 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
2.2 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
4.5 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
4.8 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000842 - Beef, oyster blade, untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
Oyster Blade | Burnham Grazing | Nutrition Verified
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Best in a hot pan or on the BBQ. High heat, short cook. 3-4 minutes per side for medium-rare on a 2-3cm steak.
Seasoning
Flaky salt before cooking. Pepper after.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum for whole cuts is 63°C.
Resting
Rest at least 5 minutes. Slice against the grain.
Recipe Suggestions
Recipes
01
Pan-Seared Oyster Blade SteakPan sear · 15 min · Serves 2
▼
You'll Need
2 x oyster blade steaks (200g each)1 tbsp beef tallow2 garlic cloves, crushed2 sprigs thyme20g butterFlaky salt and cracked pepper
Method
1Bring steaks to room temperature. Pat dry. Season generously with salt.
2Heat cast iron pan until smoking. Add tallow. Sear steaks 3 minutes per side.
3Add garlic, thyme and butter. Baste for 30 seconds.
4Rest 5 minutes. Slice away from the gristle line into two pieces.
5Slice each piece thin against the grain. Finish with flaky salt.
Tip: Don't eat the gristle line. Cut around it. The two halves are tender and full of flavour.
02
Stir-Fried Oyster Blade with Ginger and Spring OnionStir-fry · 20 min · Serves 4
▼
You'll Need
500g oyster blade, sliced thin2 tbsp peanut oil3cm ginger, julienned4 spring onions, sliced on the angle3 tbsp oyster sauce1 tbsp soy sauce1 tsp sesame oilSteamed rice to serve
Method
1Slice beef thin across the grain. Work around the gristle line.
2Heat wok until smoking. Add oil. Stir-fry beef in two batches, 90 seconds each. Remove.
3Reduce heat. Add ginger, stir-fry 30 seconds. Add spring onions.
4Return beef to wok. Add oyster sauce, soy sauce and sesame oil. Toss 1 minute.
5Serve immediately over steamed rice.
Tip: Slicing against the grain of a tricky cut is easier if the beef is half-frozen. 30 minutes in the freezer makes it firm enough to slice thin.
03
Slow-Braised Oyster Blade with Red WineBraise · 3.5 hrs · Serves 4
▼
You'll Need
800g Burnham Grazing oyster blade, in 4 portions2 tbsp olive oil1 brown onion, diced2 carrots, diced3 celery stalks, diced4 garlic cloves, crushed2 tbsp tomato paste300ml red wine400ml beef stock2 bay leaves3 sprigs thymeMash to serve
Method
1Preheat oven to 160 degrees C. Season oyster blade well.
2Brown in batches in a heavy oven-proof pot. Set aside.
3Cook onion, carrot, celery 8 minutes. Add garlic and tomato paste. Cook 2 minutes.
4Add wine. Scrape up the fond. Reduce by half. Add stock, bay, thyme and beef back.
5Cover and braise 3 hours until fork-tender. Serve over mash with the sauce spooned over.
Tip: The central sinew disappears completely with slow cooking, enriching the sauce. Do not trim it before cooking.
Independently Verified · NV 1.0
Verified OriginFarms (Stonehaven and Glenroy), region (Banana Shire, Central QLD), and the Burnham family are declared and verified against on-pack and marketing claims.
Full Supply Chain TraceabilityProcessed at Biloela Quality Meats in Biloela. Batch-traceability confirmed under accredited standards.
Transparent Raising PracticesCertified organic and biodynamic cattle, grassfed and grassfinished. Raising method, feed inputs, and handling declared and verified.
No Hormones or Growth PromotantsNo added hormones or growth promotants in the raising program. Declared and verified against on-pack and marketing claims.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
Honest Ingredient DeclarationFull ingredient declaration: BEEF. No additives, injections, or preservatives. Consistent with on-pack labelling.

Nutrition Verified confirms that what Burnham Grazing declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.