There’s a quiet revolution happening in the world of steak, and it’s led by the cuts that once went overlooked. Bavette, flat iron, onglet, skirt—these deeply flavoured forequarter steaks are prized by butchers and chefs alike for their character, succulence, and sheer value.
Our Artisan Steaks collection celebrates these lesser-known heroes of the grill and skillet. Each recipe is designed to showcase their natural richness, with smart preparation and bold pairings that bring out their best. Whether flash-seared, marinated, or slow-cooked then finished fast, these steaks offer a deeper kind of satisfaction—one that rewards confidence and curiosity in equal measure.
Featherblade steak, known for its rich flavour and tenderness, is a versatile cut that shines in both quick and slow-cooking methods. Whether pan-seared, grilled, or braised, it offers endless possibilities for delicious meals. This guide covers the best ways to cook featherblade steak, pairing ideas, and drinks to complement its deep, beefy character, ensuring you make the most of this underrated cut.
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