Featherblade of beef Joint
'The inquisitive foodies' steak. This is not a well-known cut. It comes from the shoulder blade, so there are only two in every cow, and is small, but packs lots of sweet flavour and should only ever be cooked rare or else it will toughen. It is not at all expensive.' Guardian Tim Wilson & Fran Ward.
Like many cuts this is often sold as a slow roast, yet can happily be cut into really tasty steaks. Flash sear and leave to rest. Or pot braise for a delicious meal with friends
Understanding more about the Feather Steak and how to cook it. with The Spruce Eats
PRICE PER KILO