Feather blade finesse
The feather blade grass fed steak is taken from the 'feather' muscle in the chuck and blade section of the beef animal. Gristle from the muscle is removed leaving a nicely marbled lean steak. A lean dry aged steak best cooked medium rare or rare. It is fast becoming Britains favourite steak. 1Kg portions.
See all our other grass fed steaks available to buy online.
|Fat (of which saturates)||8.4g|
|Carbohydrate (of which sugars)||0|
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Tried this cut this week or and will definitely order again. Gently pan fried in olive oil and butter with garlic salt, onion salt. Left to rest for 20 mins and made a roux with the juice in the pan for a red wine gravy. Fab.
I decided to try this as i have not been satified by the quality of meet suppleid by supermarkets. I consider it over priced afor the quality. I am pleased to say the meeat weas excellent. Aged properly and cut by a butcher that knows how to cut meat. I recommend it to any body wanting a decent cut of meat.