The Spider steak (Australia) or Oyster steak (America) or Pope's Eye (UK) or Araignée (France) is a small and flavourful steak located in the inner part of the aitch or hip bone - Confusingly Pope's Eye is used to name different cuts in different British regions, hence our preferred name 'Spider steak'. Responsible for the pelvic diaphragm movement, it is a continuation of the rump and has an intricate web of intramuscular fat.
Because a cow only has two hips, there are only two Spider steaks per beast, making this diminutive steak highly-prized. Expert butchery techniques are required to cut the Spider steak from the bone and keep it fully intact.
Our Spiders are from small herds of cattle reared in the Yorkshire Dales left to mature at their own pace - this slow development allows incomparable flavour to develop.
