Spider Steak

Into The Spider-Verse - All About The Spider Steak

Butchers have been around for a long time, many say it is a dying art but people like us have shown that our craft is not dying, it is evolving.

Over the last few decades the way we process and cut beef has changed significantly. Technology has allowed us to discover and re-discover amazing cuts of beef such as the Denver Steak, Hanger Steak and the Flat Iron Steak. We are huge fans of this awesome but relatively inexpensive cuts.


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 is a cool little semi-circle weaved with a web of intramuscular fat that sits inside the hip on the Aitch bone...because cows only have 2 hips, there are only 2 Spider Steaks.

The Oyster is extremely unique and rare because it is a small steak (7-10 oz), 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.

What are you waiting for? Check out the Spider Steak.

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