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Grass Fed Beef Featherblade Steak

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Grass Fed Beef Featherblade Steak
Grass Fed Beef Featherblade Steak
Gerard King

Gerard's Suggestion

"I like to cook mine as a whole piece then pull apart after cooking. This lets the connective tissue through the middle become really sticky and gelatinous"

Grass Fed Beef Featherblade Steak

No Reviews
slow-grown
pasture-fed
dry-aged

Unbelievably good cooked long and slow. Perfect for a dead-slow braising ragu.

£8.45
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Shipping calculated at checkout.

Why you will love our Grass Fed Beef Featherblade Steak...

  • Dry-aged heritage breed beef
  • Affordable cut that you won’t find in the supermarket
  • Braise or slow cook for fabulous flavour, tender texture and gelatinous gravy

Featherblade Steak or Featherblade of Beef is a long flat muscle found in the beef shoulder, tucked in just by the shoulder blade. There is a long line of connective tissue running through the centre which after slow braising, becomes soft and gelatinous. This gives a really wonderful texture to the meat and creates a wonderful gravy.

Featherblade Steak is great for a really slow braise or pot roast, as it holds its shape when cooking. So it’s great for stews and casseroles.

Cut from our heritage breed, pasture-fed beef, the Featherblade steak is rich with marbling and full of flavour. Although it's great in a slow cook, it also makes a good searing steak – it’s quite unusual and specialist, and meat-lovers will appreciate this.

Allow 200g-300g per person.

Image shows 1kg option

Gerard King

Gerard's Suggestion

"I like to cook mine as a whole piece then pull apart after cooking. This lets the connective tissue through the middle become really sticky and gelatinous"

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say