Butchery Techniques: Trimming and Cutting Australian Wagyu Oyster Blade in different ways

Welcome to the second episode of Aussie Beef Mate JP Park’s Butchery Series, where he shares practical butchery techniques for Australian Wagyu in Korea. 

In this episode, discover how to trim and cut Australian Wagyu Oyster Blade from removing the surface fat and silver skin to identifying the different sections of the cut and preparing each section for various uses. 

Learn two different approaches to trimming the Oyster Blade. From completely separating the muscles around the central tendon for a Flat Iron Steak to removing only the thick central tendon while keeping the overall shape intact, each method offers different possibilities for cooking. 

Discover how Oyster Blade can be transformed into different cuts for a variety of dishes, such as Korean barbecue or yukjeon (Korean beef pancake).  

You're watching another episode of Aussie Beef Mate JP Park’s Butchery Series: Trimming and Cutting Australian Wagyu Oyster Blade.