Spider Steak | BMS7+ Wagyu

Chef

Made by Meat N' Bone

$11.99

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Also known as Oyster Steak and Pope's Eye (UK) the Spider steak is one of those crafty, rare cuts that butchers used to keep for themselves. The name comes from the look, it resembles a Spider web, or an Oyster (to be frank, no idea why the folks from the UK call it Pope's eye).

The Spider steak comes from the hip of the cow, because cows only have 2 hips, there are only 2 Spider Steaks. It takes a lot of skill to get the spider steak cut right because its got plenty of fat..

The Oyster is extremely unique and rare because it is a small steak, natural and flavorful. It is a cut that has superior marbling, even in breeds that do not present that much marbling. That said, at Meat N' Bone we only offer Wagyu Spider steak... because it is a Wagyu cut that will NOT break the bank.

Cooking the spider steak is simple, it is just like cooking flap or flank. Grill over high heat, turning the steak only once after a rich, golden crust has formed...do not go beyond a medium. Three minutes a side should be more than enough for a medium-rare.

Want to learn more about the Spider steak? Check out Jess Pryles blog!



ļ»æSource:ļ»æ USA | Kuroge Washu bulls

Best for: Grilling

Best Cooked: Medium-Rare, Medium, Medium-Well

Made by Meat N' Bone

We focus on quality and consistency. Every product we offer has been curated by our expert team and meets the highest standards for quality.

We sell only high quality meats, sourced from the best programs in each category and each price point, all of our products have been selected for their quality and we stand behind it.

We started Meat N'Bone because there is nothing we enjoy more than a good piece of meat. Yet, finding affordable high quality meats is not an easy fit, the art of butchery is pretty much dead... Supermarket beef and butcher butcher shops, buy from the same suppliers that make it easy to operate (Sysco, GFS, etc...). Steakhouses can be awesome, but they are expensive.

At Meat N' Bone, every single product we offer is something we would eat, and serve our guests. Every summer, for years, our founders have been going to Michigan where our friends at Ferry Farms operate. There we grilled Michigan's finest beef by the lake... when summer was over and we came back to Miami we suffered from the lack of high quality beef. Its just not the same. the worst part? Ferry Farms is a dairy farm, and still they have better meat than most supermarkets and butchers!!!

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