A Cross Cut Steak Ideal for Braising
Popular with Kosher butchers, and in American cuisine, the beef Featherblade is long and flat with characteristic marbling that lends this cut its standout flavour. As such it's well suited to slow cooking to give the meat the melting tenderness it's known for. Sourced exclusively from heritage breeds, reared on grass pasture, expect delicious casseroles and stand out quality.
The Featherblade is cross cut from the chuck, rather than cut with the grain. Known as a butcher’s cut, it’s a steak that used to be reserved for the butcher to use. This is a fantastic “forgotten” cut, once popular, but now rarely crossing the butcher's block as mass demand means fewer cuts to choose from. This is very much part of our mission to stock these lost gems for home cooking.
The cross cut against the grain of the meat makes for a less tender beef cut, as opposed to the corresponding flat iron steak which is more suited to frying. Braised however, the Featherblade boasts wonderful flavour, and real tenderness to make a traditional casserole. Serve with mashed potatoes, diced bacon, fried mushrooms, and grain mustard.
|Our recipe tips for cooking your Featherblade|