We are national suppliers of Featherblade steaks

When processing our product line, the highest standard of food safety is used. Without sacrificing quality, we offer steak cuts that are suitable for a range of customers at all price points, including those at upscale eateries and bars, high-end hotels, as well as schools and healthcare facilities

What are qualities of Featherblade steaks?

Also known as a flat iron steak, the featherblade has a flat appearance caused by its uniform thickness and tapered edges. It is a tender, well-marbled cut with a rich, beefy flavour and a coarse grain throughout.

All steak cuts are valued at Campbell Brothers. Lesser known cuts such as the featherblade are selected with the same care as those more coveted. We ensure that every steak can be traced back to its original location and are very selective about where we source our meat.

How are Featherblade steaks prepared?

Our love for butchering and our passion for beef is why we put the time and care into hand-slicing every featherblade steak that we produce from our innovative butchery facilities.

We fully advocate supporting British farming and source all our fresh steaks as locally as possible, ensuring every cut of meat is fully traceable and red tractor assured. This is to ensure that the featherblade steak you order from Campbell Brothers is of the highest and most reliable quality.

With over 120 years of knowledge and experience in the fresh meat industry, we know how to best techniques for butchering meat. We also have an amazing team of talented butchers on hand to cut your steak to your exact specifications.

Looking for inspiration?

The featherblade steak is a perfect cut for many dishes, including steak tacos and hearty sandwiches, thanks to its deep, rich flavour. Being a more fibrous cut, the featherblade takes well to a marinade, as it absorbs flavour effortlessly. We suggest to cook until medium-rare for the best results and sliced against the grain for chewing with easy.

Explore our other high quality steaks:

Our selection of steaks is exceptional. From the prized and popular cuts to those that are lesser known and underrated, but are still able to make delightful dishes to suit your guests.

The tender one…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The juicy one…

Succulent, tasty and moist, a Prime Rib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The bold one...

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The lean one…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'best of both' one…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The show stopping one…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The fibrous one…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The braising one...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The steak lover's one...

With little marbling, rump steak is a leaner, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The decadent one...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The double-sided one...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The gaucho's favourite one...

The Picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling.

Have a question?

Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.

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