Oyster meat is the bovine scapula part of the cow.

Near the cervical vertebrae of the cow, beef oyster meat is relatively low in fat, and the meat contains sinews, thus making it particularly chewy and suitable for making prime steaks.

Oyster meat, also known as chanterelle steak, is a piece of meat from the back of the cow's shoulder blade (cut from the scapula along the infraspinatus muscle to create the Paulownia shoulder). It is named "oyster meat" because the texture of the meat resembles that of an oyster. This part of the meat is not very active, so it is tender, covered with oil, oily, tough and juicy, and suitable for frying and grilling.

The low-temperature cooking method allows the steak to reach perfect doneness easily, and the cut is so juicy that the bite is full of flavor, and there's no fishy taste of raw meat at all.

Beef Cooking Tips

1, the main secret to cooking delicious beef is to choose the right cooking method for different parts of the beef. Meat more tender beef, suitable for burning, grilling, frying, stir-frying as appropriate, such as Philly sirloin steak. Tougher parts of the beef are suitable for stewing, steaming and boiling, such as beef brisket and beef tendon.

2. Too high a temperature or high heat can overcook or burn the outside of the beef and leave the center uncooked. Tenderer cuts should be cooked over medium heat, while low heat is good for tougher cuts of beef.

3. Use tongs or chopsticks when turning beef to avoid piercing the meat and losing the juices. When frying hamburger meat, use a frying spoon to turn it over, do not press it so that the meat juice is lost into a dry and juiceless hamburger.