loader
We Deliver!
$9.99

Spider Steak | BMS7+ Wagyu

Rated 4.1 out of 5
7 Reviews
$9.99 9-10 oz

Regular price $9.99

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!

 

Source: USA | Kuroge Washu bulls

 Best for: Grilling

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

 

 

 

 

 

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!

 

Source: USA | Kuroge Washu bulls

 Best for: Grilling

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

 

 

 

 

 

average rating 4.1 out of 5
Based on 7 reviews
  • 5 Stars
    4 Reviews
  • 4 Stars
    1 Review
  • 3 Stars
    1 Review
  • 2 Stars
    1 Review
  • 1 Star
    0 Reviews
71% of reviewers would recommend this product to a friend
What did you think of it? Click on the number :)
Rated 4 out of 5
Customer photos and videos
7 Reviews
Reviewed by Pablo C.
Verified Buyer
I recommend this product
Would you recommend this to a friend?
Yes
Rated 4 out of 5
Review posted

Fast and easy

Spider steak has great flavor at a great price.

Loading...
What did you think of it?
Rated 5 out of 5
Was this helpful?
Reviewed by Roberto L.
Verified Buyer
I recommend this product
Would you recommend this to a friend?
Yes
Rated 5 out of 5
Review posted

Great unknown steak

Unbelievably tender, juicy and tasty! Love it

Loading...
What did you think of it?
Rated 5 out of 5
Was this helpful?
Reviewed by Anthony T.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Delicious Cut

This cut is extremely flavorful and has a nutty quality that is highly pleasing. Just beware there is a small thread of sinew that runs through the middle of the meat which is removable if you butterfly it. Definitely recommend trying this though.

Loading...
What did you think of it? Click on the number :)
Rated 5 out of 5
Was this helpful?
Start an Order