• Fresh Halal British Angus Beef Featherblade - Red Tractor Approved - Onlinemeatshop.com
  • Fresh Halal British Angus Beef Featherblade - Red Tractor Approved - Onlinemeatshop.com
  • Fresh Halal British Angus Beef Featherblade - Red Tractor Approved - Onlinemeatshop.com
  • Fresh Halal British Angus Beef Featherblade - Red Tractor Approved - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Angus Beef Featherblade - Red Tractor Approved

£9.49
£9.49
Fresh Halal British Angus Beef Featherblade - Red Tractor Approved - Onlinemeatshop.com
Fresh Halal British Angus Beef Featherblade - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Feather blade is a boneless cut from the beef shoulder, taken from the same flat iron muscle before its central seam is removed. Produced in the UK and Certified Halal, it has a lean texture and suits searing, grilling or slow braising.

Is feather blade the same as flat iron steak?

Feather blade and flat iron share the same shoulder muscle; flat iron has the seam removed and is cut into steaks, while this feather blade stays whole, offered across steaks, dice, chunks, strips and mince, packed from 500G to 4KG.

How is this feather blade cut?

Choose fat-on or fat-off across:

  • Steaks at 225-250g or 450-500g, or a galbi min steak at 1cm
  • Diced at 10-15g, 25-30g or 50-60g
  • Chunks at 160-180g, strips at 20-30g or 50-60g, or mince

All packed from 500G to 4KG.

How should feather blade be cooked?

Dice or chunks suit BBQ skewers over direct heat for 2-3 minutes a side, turned until charred outside and pink inside. Slice across the grain, against the seam, for tenderness.

How should this feather blade be stored?

Keep refrigerated and use within date, or freeze on the day it arrives. Allow 12 hours to defrost in the fridge before cooking.

Packs run from 500G for a couple of steak portions up to 4KG for a larger batch-cooking session.

Choose fat-on or fat-off, and pick a cutting style such as steaks, dice, chunks, strips or mince, to match how many you're feeding.

Freeze it on the day it arrives if you won't use it straightaway.

Allow around 12 hours to defrost in the fridge before cooking, and use promptly once thawed.

Typical values per 100 g raw: 152 kcal, 20.07 g protein, 7.94 g fat. Basis: boneless beef shoulder top blade steak, lean and fat together. Reference: USDA FoodData Central, "Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0" fat, choice, raw" (FDC 168707).

Sear the diced pieces hard and fast in a hot pan for a quick fajita-style filling.

Toss the strips in a wok with peppers and onions for a fast stir-fry.

Slow-braise the larger chunks in stock until they pull apart.

The diced feather blade suits BBQ skewers, beef karahi and kofta, while the larger chunks work well in a slow-cooked nihari or curry.

Minced feather blade can be shaped into koftas or used in a spiced mandi-style rice dish.

Which direction should I slice feather blade?

Always cut across the grain, at a right angle to the central seam of connective tissue running through the muscle, whichever cutting style you choose.

What happens if I slice it the wrong way?

Cutting with the grain leaves the connective tissue in long strands, so the meat turns chewy no matter how it's cooked.

How can I tell which way the grain runs?

Look for the fine parallel lines running along the piece; the central seam of tougher tissue usually shows as a pale line through the middle.

Does the slicing direction change for dice or strips?

No, whether it's cut into 10-15g dice, 20-30g strips or a steak, the same across-the-grain rule applies before or after cutting to size.

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