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Featherblade (sliced into steaks)

£11.25/Kg 4-6
3Kg / £33.75
This'll make you Flatiron steaks

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.

  • What's Delivered?

    Delivered vacuum packed.

  • What do you need to do?

    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.

  • How long will prep take?

    10 minutes

  • Safety Notes

    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.

  • Refrigeration

    3-5 days

  • Freezing

    2-3 months