Fillet Mignon is the most tender cut of beef. Feather Steak is the second most tender.
Now, on menu's of top London chefs, this is a little known, extremely tender and juicy steak. It has a unique character and flavour, a very short grain and fine marbling.
Cook it rare or medium-rare to bring out the natural sweetness. Then let it rest after cooking so the juices can reabsorb you'll get a lovely tender juicy steak.
It makes for great braising steak too.
Also known as Butler's Steak, Flatiron Steak or Oyster Blade Steak.
Delivered vacuum packed.
Chill it, trim it and slice it.
Running through the center of this cut is a tendon, to get the best results it needs removing. It' easy to do.
Search Youtube for “butcher's best kept secret – butchers steak”” for a short video that shows you how to prepare feather steak.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Whole 4-6 months
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.