- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
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.
Chef Val Warner inspires:
"Whether the intramuscular fat imitates the web or a spider itself is not clear, while either connotation does. Looking perhaps tricky to cook, it couldn’t be easier and is in fact one of the best of the lesser or ‘secondary’ steaks. With a slow sear, but one ensuring colour and cooked from medium-rare to medium would see it at its best; 54-55°C. Deeply flavoursome it is surprisingly tender and with wonderful luscious weeping fat and juiciness from each bite. I’d suggest it would also work well in a short braise with white wine and chanterelles or with bacon, shallots and red wine.
Anchoïade melted over it or perhaps a citrus, mustard and fresh tarragon butter would make for more than suitable finishes.
Seared with fresh oregano, cumin and pepper over charcoal, then sliced and it would make great tacos with fried brown cheese and a green or ancho and charred tomato salsa.
Served straight up with a simple green salad, French fries and Dijon mustard would more than do full justice to a simply seasoned spider steak. So so delicious."
*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. Swaledale spider steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.