Meat
raw oyster blade beef.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
oyster blade beef
SERVING
CALORIES
178
PROTEIN
21.3g
CARBS
0g
FAT
10.3g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories178kcal—
Protein21.3g43%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat10.3g13%
Saturated fat3.8g19%
Trans fat0.19g—
Cholesterol56mg19%
Water69.5g—
MINERALS
Sodium57mg2%
Potassium288mg6%
Calcium4.0mg0%
Iron1.9mg11%
Magnesium18mg4%
Phosphorus153mg12%
Zinc4.5mg41%
Copper0.06mg7%
Manganese0.01mg0%
Selenium2.0µg4%
VITAMINS
Vitamin A12µg1%
Vitamin C0mg0%
Vitamin D0.20µg1%
Vitamin E0.36mg2%
Thiamin (B1)0.06mg5%
Riboflavin (B2)0.12mg9%
Niacin (B3)2.3mg14%
Pantothenic acid (B5)0.83mg17%
Vitamin B60.15mg9%
Vitamin B122.2µg93%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup150g
1 oz28.4g
1 lb453.6g
1 piece150g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of high-quality complete protein, essential for muscle building and repair.
- ✓Rich in heme iron, which is highly bioavailable and crucial for preventing anemia and supporting oxygen transport.
- ✓Provides significant amounts of Vitamin B12 for nerve function and red blood cell formation.
- ✓Good source of zinc, which supports immune function, wound healing, and cell growth.
COOKING TIPS
In the kitchen.
- 1This cut contains a line of connective tissue. For tender results, either cook it low and slow (braising, stewing) to break down the gristle, or carefully remove the gristle to yield two flat iron steaks.
- 2When cut into flat iron steaks, it's exceptionally tender and best cooked quickly over high heat (grilling, pan-searing) to medium-rare.
- 3Always slice the cooked meat against the grain to ensure maximum tenderness.
- 4Allow the beef to rest for 5-10 minutes after cooking before slicing to let the juices redistribute, resulting in a more flavorful and moist steak.
STORAGE
Keep it fresh.
- Refrigerate raw oyster blade beef at 40°F (4°C) or below and use within 3-5 days.
- For longer storage, wrap tightly in freezer-safe packaging and freeze at 0°F (-18°C) for up to 12 months for best quality.
FAQ
Frequently asked questions.
Is oyster blade beef healthy?
Yes, oyster blade beef is a nutrient-dense protein source. It is rich in heme iron for oxygen transport, Vitamin B12 for nerve function, and zinc for immune support. While it contains moderate fat at 10.31g per 100g, it provides high-quality complete protein essential for muscle repair.
How much protein is in oyster blade beef?
A 100g serving of raw oyster blade beef contains approximately 21.27g of protein. This makes it an excellent source of complete protein, providing all the essential amino acids your body needs for growth and maintenance.
Is oyster blade beef keto-friendly?
Yes, oyster blade beef is ideal for keto and low-carb diets as it contains 0g of carbohydrates. Its moderate fat content (10.31g per 100g) and high protein levels help meet the macronutrient requirements of a ketogenic lifestyle.
Is oyster blade beef gluten-free?
Raw oyster blade beef is naturally gluten-free. However, if you are buying pre-marinated meat or ordering it at a restaurant, check the ingredients for soy sauce, thickeners, or seasonings that may contain gluten.
What is the best way to cook oyster blade beef?
Oyster blade is versatile; it can be slow-cooked or braised to break down its central line of connective tissue, making it incredibly tender. Alternatively, it can be sliced into steaks and pan-seared, though the center gristle may remain firm.
What does oyster blade beef taste like?
It has a rich, deep beefy flavor characteristic of chuck (shoulder) cuts. It is generally more tender than other shoulder muscles and has good marbling, which provides a juicy mouthfeel when cooked properly.
How do I store raw oyster blade beef?
Store raw oyster blade beef in the coldest part of your refrigerator, ideally at or below 40°F (4°C). It should be used within 3 to 5 days of purchase, or kept in its original vacuum-sealed packaging until the use-by date.
Can I freeze oyster blade beef?
Yes, you can freeze oyster blade beef for 6 to 12 months for optimal quality. To prevent freezer burn, wrap it tightly in plastic wrap and aluminum foil, or use a vacuum sealer before placing it in the freezer.
Do I need to remove the white line in the middle of the oyster blade?
This depends on your cooking method. If you are slow-cooking or braising, the connective tissue will turn into soft gelatin; if you are grilling it as a steak, you may want to cut it out as it can be tough to chew.
How can I tell if raw oyster blade beef has gone bad?
Fresh oyster blade should be bright red or purplish-red. If the meat has a slimy texture, a sour or ammonia-like odor, or has turned a distinct grey or green color, it has likely spoiled and should be discarded.
