Featherblade Steaks

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.