🚚 Free delivery on all orders over £85
Click and collect from our shop in Aldeburgh
🛒 Click and collect from our shop in Aldeburgh

Your basket

Your basket is empty

Continue shopping

Grass Fed Beef Featherblade Steak

No Reviews
Grass Fed Beef Featherblade Steak
Grass Fed Beef Featherblade Steak

Gerard's Suggestion

"I like to cook mine as a whole piece and let the connective tissue through the middle become sticky and gelatinous."

Grass Fed Beef Featherblade Steak

No Reviews

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

slow-grown
pasture-fed
dry-aged
£8.45
(0 in basket)

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.

We advise to cook this in thick slices as they stay in good size pieces through cooking.

Allow 200-300g per person.

Gerard's Suggestion

"I like to cook mine as a whole piece and let the connective tissue through the middle become 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