Grass-Fed Beef Feather Blade

Meat lovers really appreciate this lesser-known cut of beef. Unbelievably good cooked long and slow, and perfect for a dead-slow braising ragu. Available as a whole piece, or as a single serving steak.

• Dry-aged, heritage breed, grass-fed beef
• An affordable cut you won't find in the supermarket
• Braise or slow cook for fabulous flavour, tender texture and a gelatinous gravy

• Buy the whole piece for pot-roasting, or as individual steaks

Feather Blade of Beef (also known as beef featherblade) is a long, flat muscle tucked in just behind the shoulder blade. Running right through the centre is a line of connective tissue, which is the secret to this great cut. Cooked long and slow, this central thread turns soft and gelatinous, a little like oxtail, giving the meat a wonderful texture and a properly delicious gravy.

The meaty muscle either side holds its own beautifully over a long cook. It won't collapse into mush, so you get firm, richly flavoured meat and that sticky, gelatinous goo all in one hit, which makes it ideal for a slow braise or pot roast. And it's great for stews and casseroles.

Cut from our heritage breed, pasture-fed Suffolk beef, the feather blade is rich with marbling and full of flavour. It has been gathering momentum lately as part of the artisan whole-carcass movement, and rightly so. It is one of the best value cuts in the shop.

The whole piece is our favourite, for pot-roasting or a long, slow braise (think five to six hours on a low heat). We also offer smaller steaks. They cook quicker than the whole cut, but the method is the same: keep it gentle. Try cooking them slowly in a pot, on a bed of veg or potatoes. 

One thing we would not do (whatever some butchers may tell you) is cook these steaks hot and fast. With that line of gristle running through, it just doesn't work. If it's a searing steak you're after, try our Flat Iron Steak instead. It is cut from the very same part of the animal, with the central gristle removed. All of the flavour, none of the chew.

Allow 200g to 300g per person.

Image of joint shows 1kg option