Japanese A5 Wagyu Oyster Blade 4 - 5kg

Price per kg: $104 / kg
Japan Product of Kagoshima, Japan

Experience the versatility of Japanese A5 Wagyu Oyster Blade Whole Cut from Kagoshima, Japan. Graded A5 BMS 11+, it's ideal for steaks, yakiniku, sukiyaki, shabu-shabu, restaurants, and wholesale customers.

Variable weight item

Price shown is for the maximum weight range

Whole cuts vary in weight. You're charged for the maximum weight range shown, any difference is automatically refunded after weighing.

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$520.00

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Description

Origin: Kagoshima, Japan
Grade: A5 Japanese Wagyu (BMS 11+)
Product: Oyster Blade Whole Cut

Discover the exceptional versatility of our Japanese A5 Wagyu Oyster Blade Whole Cut from Kagoshima, Japan. Graded A5 BMS 11+, this premium whole cut is renowned for its outstanding marbling, rich beef flavour, and tender eating quality. Cut from the shoulder, the Oyster Blade combines beautiful intramuscular fat with a distinctive beefy character, making it a favourite among chefs for its ability to perform across a wide range of cooking styles.

Ideal for restaurants, caterers, wholesale customers, home chefs, and large family gatherings, this whole cut can be portioned into premium steaks, sliced for yakiniku, sukiyaki or shabu-shabu, or prepared using slow-cooking methods for incredible tenderness and flavour.

Texture

Tender, juicy and beautifully marbled.

The exceptional marbling of A5 Kagoshima Wagyu melts during cooking, creating a succulent, buttery texture while maintaining the Oyster Blade's satisfying bite. Whether grilled as a steak or thinly sliced, it delivers an outstanding balance of tenderness and richness.

Recommended for customers seeking a versatile premium whole cut with exceptional marbling and full-bodied beef flavour.

Flavour

Rich, buttery and deeply savoury.

The Oyster Blade is prized for its robust beef flavour, enhanced by the luxurious marbling of A5 Japanese Wagyu. As the marbling renders, it delivers natural sweetness, rich umami, and a clean, lingering finish that suits both Japanese and Western cooking styles.

Cooking Recommendations

The Oyster Blade Whole Cut is ideal for:

  • Premium steaks
  • Yakiniku slices
  • Sukiyaki slices
  • Shabu-shabu slices
  • Slow braising
  • Premium diced Wagyu

For steaks, cook to medium-rare for the best balance of tenderness and flavour. When slicing for yakiniku or hot pot, cut thinly across the grain to maximise tenderness.

Ideal For

  • Restaurants and yakiniku venues
  • Wholesale customers
  • Catering businesses
  • Home chefs
  • Large family gatherings
  • Customers who prefer to portion their own premium Wagyu
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