The Featherblade steaks are up and coming in the enthusiast's kitchen! Cooked correctly they rival your popular cuts like the Sirloin, rump and rib-eye! Originateing from under the blade bone, they have a signature feather shape and a centerline of grissle... but dont let this put you off. Cooked low and slow these can be an epic steak!
A steak that needs attention when cooking including plenty of moisture to help with tenderness.