One Cut, Five Profitable Applications: Mastering Oyster Blade with Tarek Ibrahim

Discover why oyster blade is one of the most versatile beef cuts in any professional kitchen. In this practical butchery masterclass, Chef Tarek Ibrahim demonstrates how a single Australian oyster blade can be transformed into five profitable menu applications: braise, flat iron for grilling, pavé, steak tartare and carpaccio.

Learn how to remove the central seam, maximise yield, identify value-added opportunities and tailor the cut for different cooking methods. Along the way, Tarek shares insights from his experience working across Egypt and the Middle East, explaining why Australian beef and trusted halal standards make oyster blade a reliable choice for foodservice professionals.

Whether you're a chef, butcher or foodservice operator, this masterclass will help you unlock more value from one of beef's most versatile cuts.