I have cut oyster steaks.... the nubs from the hole in aitch bone... I cannot remember if the hole is called the feramin or the fermoran.


I have been asked about spider steaks by a Canadian fella who came into the shop last summer. Nobody knew what it was....

...I thought it was the same as the Oyster Steak. I was wrong it seems.


I thought that the Spider Steak came from the Spider Muscle on the Chuck Underblade, those I cut today.




It's been about a year since I ceased breaking swinging beef. Is that the mouse muscle that he seamed off?

that was impressive! have never merchandised it that way....usually take the cap off, take that part off (grind or stew) seperate the 2 muscles in the top and slice those into steaks or a roast. will try that at the next truckload sale!