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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
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.
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.
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.
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.
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.
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.
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.
raw oyster blade beef is a versatile ingredient found in cuisines around the world. With 178 calories per 100g and 21.27 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →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.
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.
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.