Spall Bone Steaks (Featherblade) (2x 227g)

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'.

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.

100% Beef

Typical Nutritional Values