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Featherblade Steak

A cut that can be used for daubes and casseroles but also flash frying. Good value for money.

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Availability: In stock


Serves: 2 people

Box contents: 1 x 500g

It sits on the side of the shoulder blade, often used for dice or even mince in the UK. When sliced the muscle looks like a feather with the nerve like the quill. The cut like is good for casseroles. However, if the nerve is removed it gives two flat muscles that are very lean with a good flavour and firm texture. These are also good for daubes and casseroles but also for flash frying.

Farm: Deep Clough Farm

Farmer: Nathan and Carole Brown

Breed: Galloway

Maturation: Grass Fed & Up to 8 Week Day Dry Aged

Featherblade Steak

  • Featherblade Steak

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