A Spall Bone Steak is a beautiful, full-of-flavour meat that is brilliant for slow cooking. Cut from the shoulder, this 28-day dry-aged steak has a seam of fat that runs through the middle and this melts away during cooking. It is sometimes described on menus as ‘Daub of Beef’.
Supplied chilled and Vacuum Packed. Store at < 5°C. See pack for shelf life. Suitable for freezing. Freeze on day of purchase and use within 12 months.
For a simple, hearty casserole, brown off the Featherblade in a heavy casserole dish, add onions, a pinch of seasoning, beef stock, a bouquet garni and stout or red wine. Cover with a lid, place in an oven pre-heated to 160 for 3:30. Once the beef is falling apart, thicken the jus with corn flour and serve with creamy mash and steamed vegetables.
For allergens, see ingredients in capital letters.
Cut from the shoulder, a Spall Bone Steak (sometimes referred to as Daub of Beef) has a seam of fat through it, which adds to the flavour when slow-cooked.
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