cut: Blade Stuffed Oyster Blade Roast

  • Meat Beef
  • Cut Blade

This roast is unbelievably tender and can be pre-seasoned with inspirational flavours.


Ingredient 1 Unit 4 Units 10 Units
Beef Oyster Blade  1kg 4kg 10kg
Seeded Mustard 100g 400g 1kg


Stuffing Description 1 Unit 4 Units 10 Units
Mushroom Sliced 250g 1kg 2.5kg
Brown Onion Sliced 1 4 10
Garlic Minced 30g 120g 300g
Butter Melted 70g 280g 700g
Salt 5g 20g 50g
Egg Beaten 1 4 10
Horseradish Cream  30g 120g 300g
Fresh Parsely Chopped 20g 80g 200g
Cracked Pepper 4g 16g 40g
Fresh Bread Chopped 200g 800g 2kg
Breadcrumbs Dried 60g 240g 600g




1. In a pan, lightly sauté butter, mushrooms,  onion and garlic until softened. Remove from heat.

2. Transfer pan contents into a bowl and add horseradish, parsley, pepper and salt. Mix.

3. Add fresh diced bread and dried breadcrumbs and combine.

4. Mix in beaten egg and combine well.

Filling Oyster Blade & rolling

1. Denude Oyster Blade, butterfly and remove sinew, leave fat cap on (you should have a piece of meat approximately 30cm squared).

2. Place stuffing on ¾ of the meat’s surface.

3. Roll up the Oyster Blade and tie with 7-8 strings.

4. Cover the top of the roll with seeded mustard or leave plain.


1. Heat Oven to 170°c (fan-forced).

2. Season roast with salt and pepper then sear each end in a hot pan and render the fat.

3. Roast rolled Oyster Blade for 1½ hours.

4. Remove from oven and let rest for 10 minutes.


Serve with roast vegetables and gravy.