{"product_id":"featherblade-beef","title":"Grass-Fed Beef Feather Blade","description":"\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDry-aged, heritage breed, grass-fed beef\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eAn affordable cut you won't find in the supermarket\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eBraise or slow cook for fabulous flavour, tender texture and a gelatinous gravy\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eBuy the whole piece for pot-roasting, or as individual steaks\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-1a5b49c6-7fff-de1b-6198-2a1f1cec787f\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFeather 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCut 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOne 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 \u003ca href=\"https:\/\/www.salterandking.co.uk\/products\/flat-iron-steak?_pos=1\u0026amp;_psq=flat+iron+steak\u0026amp;_psid=d7f0f5b98\u0026amp;_ss=e\" rel=\"noopener\" target=\"_blank\"\u003eFlat Iron Steak\u003c\/a\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAllow 200g to 300g per person.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eImage of joint shows 1kg option\u003c\/em\u003e\u003c\/p\u003e","brand":"Salter \u0026 King","offers":[{"title":"1kg","offer_id":30145558605,"sku":"1004-1000","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":30145558669,"sku":"1004-2000","price":43.5,"currency_code":"GBP","in_stock":true},{"title":"2 x 220g steaks","offer_id":62701548863875,"sku":"1004-2-220","price":10.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/0137\/files\/featherblade-steak.jpg?v=1749303571","url":"https:\/\/www.salterandking.co.uk\/products\/featherblade-beef","provider":"Salter \u0026 King","version":"1.0","type":"link"}