Cooked 125F for 3 hours, dried well to maximize sear, dusted with porcini mushroom powder and seared on my grill for about a minute per side!
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Looks good!
Another winner Cole.
1 Like
Looks awesome. And I’ve just added another entry to my American to Australian meat cut dictionary. 
I’ll have to try sous vide cooking some oyster blade rather than the usual slow braise.