All Moombra Meats Products
Oyster
Oyster
Blade
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Shoulder steak with a central sinew line and excellent flavour per dollar.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow cook
TextureSinew melts
FatModerate
Serve90°C+ probe
Cut Overview
About This Cut
Oyster blade comes from the shoulder and runs a strong line of sinew (collagen) through the middle. That sinew needs time to break down — at Moombra they only cook this cut slow. Braise covered at 150°C for 3 to 4 hours, or in a slow cooker on low for 8 hours, until the meat is fork-tender and the sinew has melted into the sauce. The result is rich, gelatinous and falls apart cleanly. Treat it as a braising cut, not a steak.
About the sinew: The line of sinew through the middle is collagen. With slow cooking it breaks down into gelatin and disappears completely, enriching the sauce. Do not trim it before cooking — it is the whole point of the cut.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000828 - Beef, steak, boneless or bone-in, blade, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
169kcal
Energy per 100g
169 kcal
707 kJ • typical average
Protein21g
Complete protein. All essential amino acids present.
Total Fat9.5g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium52mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy169 kcal / 707 kJ▼
Total energy from protein and fat.
Protein21 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat9.5 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated3.82 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium52 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron1.83 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.17 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.1 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.14 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)2.88 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Oyster Blade Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000828) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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
Not required for slow cooking. Take the meat out of the fridge as you preheat the pot or oven.
Best Cooking Method
Slow cook only. Braise covered in liquid at 150°C for 3 to 4 hours, or run a slow cooker on low for 8 hours. The cut is too tendinous for fast searing — Moombra do not recommend cooking this as a steak.
Seasoning
Season well before cooking either way.
Internal Temperature
Cook to a probe-tender 90-95°C internal. The exact number matters less than the feel — a metal skewer should slide through the meat with no resistance.
Resting
Rest in the braising liquid 15-20 minutes before pulling or slicing. The meat will reabsorb juices and stay tender.
Recipe Suggestions
Recipes
01
Slow-Braised Oyster Blade with Red Wine
▼You'll Need
800g oyster blade, cut into 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 thymeSalt and pepper
Method1Preheat oven to 160°C. Season beef well.
2Brown beef in batches in a heavy oven-proof pot with olive oil. Set aside.
3Cook onion, carrot, celery in the same pot until soft, 8 minutes. Add garlic and tomato paste. Cook 2 minutes.
4Add wine. Scrape up the fond. Reduce by half.
5Add stock, bay leaves, thyme, and return beef to pot. Liquid should come halfway up the beef.
6Cover and braise in oven 3 hours until completely tender. Serve with mashed potato.
Tip: The central sinew disappears completely with slow cooking. This is one of the best braise cuts on the animal.
02
Oyster Blade Beef Cheek Pho
▼You'll Need
800g oyster blade, in 4 portions2 brown onions, halved, charred2 thumbs ginger, halved, charred4 star anise1 cinnamon stick6 cloves2 tbsp fish sauce1 tbsp brown sugar2L water400g flat rice noodlesBean sprouts, mint, coriander, lime, chilli to serve
Method1Char the onion and ginger halves directly on a gas flame or under a hot grill until blackened. This adds depth to the broth.
2In a heavy pot, dry-toast the star anise, cinnamon and cloves until fragrant, 60 seconds.
3Add water, beef, charred aromatics, fish sauce and sugar. Bring to a simmer. Skim any foam.
4Simmer covered on low for 2.5-3 hours until beef is fork-tender. Lift beef out, slice across the grain.
5Strain the broth. Adjust seasoning with fish sauce and sugar to taste.
6Cook rice noodles to packet instructions. Divide into bowls. Top with sliced beef, ladle hot broth over. Serve with sprouts, herbs, lime and chilli.
Tip: A real pho broth needs charred aromatics, not raw. The blackened sugars are where the depth comes from.
03
Mexican Beef Birria Tacos
▼You'll Need
800g oyster blade, in 4 portions3 dried guajillo chillies, stems and seeds removed2 dried ancho chillies, stems and seeds removed4 garlic cloves1 brown onion, quartered2 tbsp apple cider vinegar1 tsp cumin seeds1 tsp dried oregano1 cinnamon stick2 bay leaves500ml beef stockCorn tortillas, fresh coriander, diced onion, lime to serve
Method1Toast the dried chillies in a dry pan 30 seconds per side until fragrant. Cover with hot water and soak 15 minutes.
2Blend the soaked chillies, garlic, onion, vinegar, cumin, oregano and 200ml of the stock until smooth. This is the adobo.
3Season beef. Sear in a heavy pot until deeply browned. Pour the adobo over, add cinnamon, bay and remaining stock.
4Bring to a simmer. Cover and braise on low (or 150°C oven) for 3-3.5 hours until shreddable.
5Shred the beef with two forks. Reserve the rich red consomme (sauce) separately for dipping.
6Heat tortillas. Fill with shredded beef, coriander and onion. Serve with the consomme on the side for dipping. Squeeze with lime.
Tip: The consomme dip is the point. Dip each taco before each bite, that is the birria experience.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats 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 Release 3 F000828 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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