Featherblade Steak

Quality British, or Irish, beef braising steaks cut from the featherblade muscle. The featherblade is a long flat muscle taken from the shoulder, where it sits on top of the shoulder blade. The featherblade has a seam of connective tissue running through the middle of the muscle, which resembles a feather, hence the name. Cook low and slow to break down the connective tissue into a a rich, silky gravy, that will give your dish a real decadent texture and consistency. Choose from:

• 450g, or
• 1.00KG.

How to Cook Featherblade Steak

Remove steak from packaging and rest at room temperature for 10 minutes before cooking. Season and brush with a little oil. Heat a dry frying pan until very hot and cook steak for 1 minute each side, reduce to medium heat and cook for following times:
Rare: 2-3 minutes each side
Medium: 2-6 minutes each side
Allow meat to rest on a warm plate for 5 minutes.

*For more detailed information please view our 'How to Cook Perfect Steak at Home' Blog post.

Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.