Long ~ Low ~ Slow
An unusual braising steak. Feather Blade Steak 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 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. Feather blade 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.