Native Breed Beef Featherblade Steaks

Description

What is featherblade steak?

Featherblade steak is cut from the beef shoulder blade and is recognised by the characteristic seam of connective tissue running through the centre. That seam gives the cut its feather-like appearance and is also what makes featherblade unusually versatile: it can be cooked quickly as a steak or slowly so the connective tissue softens.

Featherblade vs flat iron

Featherblade and flat iron come from the same shoulder area, but they are prepared differently. Flat iron is trimmed to remove the central seam, giving a more uniformly tender quick-cooking steak. Featherblade retains the seam, which gives it a more distinctive texture and makes it equally suited to braising.

How to cook featherblade as a steak

Remove the steaks from the fridge around 30 minutes before cooking, pat dry and season well. Sear over very high heat in a heavy pan or on the barbecue, adjusting the cooking time for thickness. For medium-rare, aim for around 54°C in the thickest part.

Rest for 5–7 minutes, then slice across the grain. Avoid overcooking when using featherblade as a steak, as the meat can firm up and the central seam will become more noticeable.

How to braise featherblade

Featherblade is also excellent for slow cooking. Brown the steaks first, then cook gently with stock, wine, beer or another braising liquid until the meat is tender and the central connective tissue has softened. As a useful guide, allow around 3–4 hours in a covered dish at approximately 150°C, using tenderness rather than time alone as the final test.

Featherblade Steak FAQs

Is featherblade the same as flat iron?
No. They come from the same area, but flat iron has the central connective-tissue seam removed; featherblade retains it.

Can I fry or grill featherblade steak?
Yes. Cook it hot and fast, avoid overcooking, rest it well and slice across the grain.

Can featherblade be slow cooked?
Yes. Braising softens the central seam and produces a rich, tender result.

What pack sizes are available?
2 x 170g, 2 x 227g, 2 x 284g and 2 x 340g.

Is featherblade good on the BBQ?
Yes. Use high heat for quick cooking, then rest before slicing. It also works well with indirect low-and-slow cooking if you want a softer result.

How should I slice featherblade?
Slice across the grain after resting for the most tender eating texture.

Cooking guide

Guide to Cooking Featherblade Steaks