Beef, New Zealand, imported, oyster blade, separable lean and fat, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is New Zealand grass-fed beef oyster blade, a cut from the shoulder, braised until the connective tissue melts into a rich, savory gelatin. The lean meat is tender and deeply beefy, while the marbled fat adds a luxurious, silky mouthfeel. It's a protein powerhouse with virtually no carbohydrates, making it a staple for low-carb and high-protein diets.
Calorie split: 60% protein · 0% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People adore the deep, savory umami flavor and the melt-in-your-mouth texture that comes from slow braising. Its versatility allows it to shine in hearty stews, elegant roasts, or simply sliced over a salad.
⚠️ Watch-outs & how to enjoy it better
As a red meat cut, it is higher in saturated fat and cholesterol, which may be a concern for some. To balance, pair it with fiber-rich vegetables like roasted Brussels sprouts or a leafy green salad, and practice portion control. Ensure it's cooked to safe internal temperatures to avoid foodborne illness.
Key benefits
- Excellent source of complete protein (nearly 30g per 100g)
- Rich in bioavailable iron and zinc from red meat
- Contains B vitamins, especially B12, for energy metabolism
- Grass-fed beef often has higher omega-3 fatty acids
- Zero carbohydrates, suitable for ketogenic diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'oyster blade' name comes from the oval-shaped muscle in the shoulder that, when sliced, resembles an oyster shell.
Full nutrition (USDA data · scales with serving)
| Water | 62.2 g |
| Energy | 197 kcal |
| Energy | 826 kj |
| Protein | 29.8 g |
| Total lipid (fat) | 8.7 g |
| Ash | 0.63 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 144 mg |
| Potassium, K | 151 mg |
| Sodium, Na | 25.0 mg |
| Zinc, Zn | 5.3 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 2.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.15 mg |
| Niacin | 1.6 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.10 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 35.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.75 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 10.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 1.6 g |
| SFA 17:0 | 0.11 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.24 g |
| MUFA 16:1 c | 0.21 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.8 g |
| MUFA 18:1 c | 2.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.35 g |
| PUFA 18:2 | 0.15 g |
| PUFA 18:2 n-6 c,c | 0.12 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.08 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:4 n-6 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.13 g |
| Fatty acids, total trans-monoenoic | 0.13 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.10 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.4 g |
| Methionine | 0.98 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 2.0 g |
| Histidine | 1.1 g |
| Alanine | 1.6 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.6 g |
| Proline | 0.96 g |
| Serine | 1.0 g |
FAQ
What is the difference between oyster blade and flat iron steak?
They are the same primal cut (from the shoulder clod), but 'flat iron' typically refers to the top blade steak with the central connective tissue removed, while 'oyster blade' often includes it, making it ideal for slow cooking.
Is this cut tough?
It can be if cooked quickly. It's a hardworking muscle with connective tissue, so it's best suited for low-and-slow methods like braising or stewing to become tender.
Why is it called 'New Zealand' beef?
This indicates the cattle were raised and processed in New Zealand, often grass-fed on pasture, which can influence the flavor and fat profile of the meat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.97 kcal/g · 60% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.