Oysterblade Steak makes for a rustic, hearty dish at any time of the year, but even more so during the cooler months.
Simply cook until browned in a heavy based pot, add veggies of choice along with stock or sauce and let simmer until falling apart, alternatively can be cooked in the oven (think casserole) or even chopped for succulent curries.
Slow cooker, oven.
Our fresh beef is recommended consumed within 2-3 days. Can be frozen for up to 6 months