A flavoursome pair of 8oz chuck steaks cut from the shoulder of the animal, beneath the shoulder blade - in fact, sometimes called the 'top blade steak'. The key difference to a flatiron is that the feather is cross-cut across the connective tissue, meaning it has a thin horizontal seam of cartilidge running through the centre of the steak.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 454g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Take the steak out of the fridge for a couple of hours to get it to room temperature, then heat oil in a pan on high heat, salt the meat just before frying - Medium Rare 3 mins each sideCheck out more recipes
As it's not the most tender of steaks, the supermarkets have widely ignored it. Thankfully we don't!