Featherblade Steak: A Richly Flavoured Braising CutThe ultimate braising steak, Featherblade steak is a full steak sliced through the blade muscle, often called feather steak due to its distinctive feather-like marbling. This well-worked muscle from the shoulder of the animal is renowned for its deep, beefy flavour and tender texture when cooked correctly. A versatile cut, Featherblade steak excels when slow-braised or pot-roasted, holding its shape where other cuts might break down, making it a favourite for hearty stews, casseroles, and classic slow-cooked dishes. With its rich marbling, the fat gently renders during cooking, infusing the meat with exceptional succulence. Alternatively, Featherblade steak is also delicious when flash-seared and served medium-rare, offering a juicy texture and intense umami depth. For the best results, cook in a smoking-hot pan, rest well, and carve against the grain to maximise tenderness. Whether you’re slow-cooking or pan-searing, this heritage breed, dry-aged beef promises outstanding quality and flavour. Inspired by Chef Valentine Warner"One of the best and most approachable of the whole-carcass artisan steaks and this is a steak cut from the blade muscle. Well-marbled and easy-to-cook it is in fact just as good for braising as searing. Very flavoursome and on chewing the weeping fat and juices make for heavenly mouthfuls. A bargain for what it delivers this makes for a great steak upon a plate. A steak sandwich with dipping gravy and chips and perhaps a small martini makes for a messy lunch whilst seared and sliced in a hot Thai beef salad delivers something zingy and refreshing. Cooked to an internal temperature of 53-55°C I’d venture towards the former as this is indeed a steak that can be eaten closer to rare. It is particularly good cut into thin lengths then marinaded with fresh garlic and ginger, Chinese cooking wine and egg then dredged in corn flour and deep fried to a crisp, then to be tossed in a sweet chilli and Szechuan pepper sauce. For braising it is wonderful with green olives, white wine and fresh rosemary or braised in red wine and anchovies with a little tomato and a handful of capers. Very versatile and once bitten NOT shy!"⭐ great taste® 2024 Judges' Comments"Glossy and bronzed, this steak has coloured most appetisingly on cooking. It gives a pleasing combination of tender and springy resistance, juicy...The steak cut beautifully and there were delicious wafts on the nose. We loved the appearance of this steak and the meat was tender and had great depth, with lasting meaty notes. This is a versatile and delicious steak.This plump, juicy-looking steak has a gentle beefy aroma. A soft succulent texture that melts in the mouth."
