Oyster Steak

Known as the Spider Steak down under (thanks to its webby marbling), the Oyster Steak is a tender, flavor-packed gem. It’s not built for a crowd, but if you're cooking for one or two and want filet vibes without the filet price, this one’s a knockout.

Quick to thaw, quick to sear, and perfect in a cast iron. Great with eggs, or solo with a little salt and swagger. And hey, serve it to a guest and you’ve probably just blown their steak-loving mind.

Each Oyster is dry aged for at least two weeks, vacuum sealed, and flash frozen to stay fresh 'til you're ready.

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