Featherblade Steak 2 x 220g

⭐ great taste® 2024

The ultimate braising steak - a full steak sliced through the blade muscle, often referred to as the feather steak for its 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 when 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 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! Or cook my featherblade steak recipe with anchovies and red wine."

great taste® commented:
"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."

*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.