Homestead Beef - Feather Blade Steak

Feather blade is one of those less known cuts that it is rumoured butchers kept for themselves! Unlike the better known steaks like Rump and Sirloin, Feather blade is taken from the forequarter of the animal, near the shoulder blade.

If you are cooking a feather blade steak, the steak should be pan fried quickly over a high heat, and left to rest for up to 15 minutes. Ideally, you should aim for medium-rare as anything more will spoil texture. Cut the steak across the grain like they do in restaurants, and you will be treated to something very special.

Sold Fresh and Frozen. Beef is a natural product, and weights will vary; your joint my be larger than stated.