• spiders steaks raw on a chopping bpard
  • Spider Steak

Spider Steak 2 x 130g


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  • 2 x 130g steaks in each pack (approx.)
We currently have 0 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

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.

**The following has been published on our journal: a detailed guide on how to cook a spider steak


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 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. 4-6 minutes
  6. Remove from pan and rest for 6-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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