• Featherblade Steak
  • Featherblade Steak
  • Featherblade Steak
  • Featherblade Steak
  • Featherblade Steak

Featherblade Steak 2 x 220g

Offer £9.35 Save £1.65 Regular price Was £11.00

  • 2 x 220g steaks in each pack (approx.)

Select pack quantity

We currently have 14 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

The ultimate braising steak, featherblade steak is freshly prepared from native breed cattle reared on the Yorkshire Dales in the time-honoured, traditional way.

A full steak sliced through the blade muscle, often referred to as the feather steak for the distinctive feather-like marbling pattern. Featherblade steak is perfect for braising and will hold its shape when other cuts would fall apart; meltingly tender, intensely beefy* and packed with flavour. Alternatively this steak is also delicious quickly cooked and served medium-rare.

Chef Valentine Warner inspires:
"One of the best and most approachable of the 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 while 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!"

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Featherblade Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**The following has been published on our journal: Valentine Warner's recipe featherblade steak w/ anchovies & red wine.


Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the steak to the dry pan resisting the urge to move them and turn after 2-minutes
  5. Once other side has cooked for 2-minutes, a rich golden crust should have formed, turn every 30-seconds or so for a total cooking time of approx. 6-8 minutes
  6. Remove from pan and rest for 8 minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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