Featherblade Steak


Long ~ Low ~ Slow

Unbelievably good

Featherblade Steak or Featherblade of Beef is a long flat muscle found in the beef shoulder, just tucked in by the shoulder blade, there is a long line of connective tissue running through the centre. 

After a slow braising, the connective tissue of the featherblade steak becomes soft and gelatinous and gives a really wonderful texture to the meat and creates a wonderful gravy.  Perfect for a dead-slow braising ragu. Featherblade of beef needs a minimum 3 hours in the pot/oven. We advise thick slices they stay in good size pieces through cooking or I like to cook as a whole piece and let it beak down over time. Allow 200-300g per person.