Feather Blade Steak Guide

Feather blade steak or simply blade steak is thought of as an unusual cut as it is not as commonly known in the UK as ribeye’s, sirloins and fillet, but is more frequently popping up on restaurant menus. It is great value for money as it is tasty, adequately marbled, versatile in terms of cooking methods and although it is a firmer steak can become very tender.

What is Feather Blade Steak?

Also known as, the ‘flat iron’ steak, feather blade is a very lean cut with little trimmings of fat. Its obscure name is due to the texture of the tissue in the muscle. Although small, it is still extremely flavourful and is even compared to some of the more expensive steak cuts when cooked right. It was previously a lesser-known cut, but has grown in popularity on menus in recent years, thanks to its use in recipes by a number of celebrity chefs, as a versatile bargain steak cut and due to the slow-cooker boom.

Which Part of A Cow Is Feather Blade Steak From?

Feather blade is a long cut from the chuck section of the steer and is located on the cow’s shoulder blade. The steak is cut specifically from the top blade, which is a well worked area of the cow. Its name is derived from the fact that the muscle has a long line of connective tissue running through with featherlike fibres.

How Much Feather Blade Steak Is on A Cow?

Although the chuck sections as a cut of muscle is large and weighs around 14.5 kg, which produces approximately 22 steaks, the feather blades are only taken from the top of the cows shoulder meaning there is a limited amount from each carcase.

What Does Beef Feather Blade Steak Look Like?

Typically, feather blade steak is a smaller cut and is often referred to as a flat iron steak as it is the shape of an old-fashioned iron. It should be vibrant red in colour and has a very obvious grain running through. The feather blade is well marbled with thin ribbons of intramuscular fat, as well as, small white flecks of fat throughout.

What Does It Taste Like?

Although a relatively small in comparison to other cuts, feather blade packs a punch with a slightly sweet flavour. When the meat cooks down it renders gelatinous juices that can make a delicious gravy for your dish. When cooked correctly, some even compare feather blade steak texture to that of a succulent tenderloin. The meat takes well to a marinade for further tenderisation.

How to Cook Feather Blade Steak

Blade steaks are easy to cook, but can also easily be overcooked. They are best cooked medium rare and should be done no more than medium or will become tough. It is a perfect grilling steak and even a great braising steak, so cooks well in an oven or slow cooker for several hours as it allows the meat to become soft and beautifully tender. Before braising, blade steak can be seared in a frying pan to caramelise the outsides and to marinade, use a fork to pierce holes in the meat to help the marinade penetrate the fibres.

How to Store Feather Blade Steak

Steak should be stored in a fridge below 5 degrees Celsius and ideally used within 48 hours. However, it can last up to a week in the fridge and even longer vacuum packed which extends its life span to a few weeks. Freezing steak can give it a shelf life of up to 12 months and often with firmer cuts, cooking after defrosting can make the meat more tender.

Explore Our Locally-Sourced Steaks

We offer a vast variety of flavoursome steak cuts, from the more familiar and popular prime cuts, to the more unusual cuts that can be used creatively to provide the finest dish at a more affordable price for your establishment.

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

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

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The Juicy One...

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

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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 '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 Flat Iron One...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

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

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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 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 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.

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