2 Feather steaks

2 Feather steaks

  • Serves2
  • Free range Free range
  • Grass fed Grass fed
  • Native breed Native breed
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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.

Quick recipe ideas

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 side

Check out more recipes

Why isn't this widely available?

As it's not the most tender of steaks, the supermarkets have widely ignored it. Thankfully we don't!

Rob first took the reins of his own butchers at the tender age of 22, and ever since has been focussed on sourcing locally from farmers who have a proper commitment to animal welfare.

Local tasty produce

2 Feather steaks

2 Feather steaks


There are even more tasty morsels here