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

Featherblade Steak 2 x 220g

Offer £10.80 Save £1.95 Regular price Was £12.75

Offer
  • Each pack contains 2 x 220g steaks (approx.)

Select pack quantity

We currently have 28 remaining in stock.
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ
  • Suitable for freezing

Product description

Featherblade Steak: A Richly Flavoured Braising Cut
The 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."

Ingredients

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

Cooking advice

  1. Take the steak out of the fridge, remove the packaging, pat dry with kitchen paper, and place on a plate to reach room temperature.
  2. Lightly 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 it. Cook for 2 minutes, then turn.
  5. After another 2 minutes, a rich golden crust should have formed. Continue flipping the steak every 30 seconds for a total cooking time of approximately 6-8 minutes.
  6. Remove from the pan and allow to rest for at least 8 minutes.
  7. Slice across the grain and serve.

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

Journal

Valentine Warner's Featherblade Steak Recipe with Anchovies & Red Wine is available on our journal. This recipe showcases both a BBQ and braising method for Featherblade, using the same ingredients - first as a marinade to enhance flavour on the grill, then as a rich, savoury sauce to complement the slow-braised steak.

Background

Heritage Breed Beef, Naturally Raised for Superior Flavour
All Swaledale beef comes from native heritage breeds, raised on independent farms and smallholdings across the wildly beautiful Yorkshire Dales. These cattle are slow-grown and grass-fed, free to roam the lush hills and valleys, developing exceptional flavour and texture.

Featherblade steak, cut from the shoulder blade, is prized for its deep, rich umami flavour and natural marbling, making it a favourite among chefs for both slow cooking and high-heat searing. This versatile cut delivers tender, succulent meat with incredible depth, whether braised low and slow or grilled to medium-rare perfection.

Swaledale Featherblade Steak is Always Fresh, Never Frozen®, expertly butchered to order, vacuum-packed for peak freshness, and shipped in recyclable packaging to arrive safely insulated and ready to cook.

Customer reviews

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