Featherblade is cut from the shoulder, it’s named is derived from the feather like tissue that runs through the meat. Our Spall Bone Steak is a beautiful, full-of-flavour meat that is brilliant for slow cooking. It is sometimes described on menus as ‘Daub of Beef’. Or try our Flat Iron Steak, now very common on restaurant menus. All our steaks are dry-aged in-house for a minimum of 28 days.