Beef Featherblade

A traditional Aberdeenshire speciality

Availability: In stock

CODE: B1796
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Following the shoulderblade bone, featherblade has a wonderful deep flavour. We cut our flat iron steaks from this cut, taken from either side of the central sinew. Try it gently simmered for a taste you’ll never forget!

We have some delicious recipes and accompaniments here
  • Provides two courses of nutritious, tasty, traditional food – a soup and a main!
  • Hand prepared from grass-fed beef, raised outdoors in the northeast of Scotland
  • Just slowly simmer as per the instructions that come with your joint
Box Contains:
    1 Beef Featherblade, boneless, 1.2kg
  • beef featherblade on grey marble
  • beef featherblade boiled in pot with vegetables
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (Typical per 100g)
Energy: 928 kJ / 222 kcal, Fat: 13g, of which Saturates: 5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 25g, Salt: 0.19g
INGREDIENTS: 2.5L Water, Beef Featherblade, 2 Carrots, 1 Parsnip, ½ Celeriac, 1 tsp. Salt, 1 Bay Leaf, 3 Parsley Stems, 5 Smashed Black Peppercorns, 2 Spring Onions, 1 tbsp. Chopped Chives, Sea Salt, 1 Onion, halved & browned on cut sides until caramelised

METHOD: Bring 2.5L water to the boil. Add the beef featherblade, salt, bay leaf, peppercorns and browned onion. Tie parsley stems and spring onions together and add to the pan. Cover and simmer for 3 hours, skimming off any foam which gathers on the surface from time to time. Peel vegetables and cut into 2cm chunks. Add to the water and continue to cook for a further 30 minutes, or until the vegetables are cooked but hold their shape. When the meat is tender, lift it out of the stock and let it rest for 10 minutes. Slice it against the grain and serve on a warmed platter with a little of the stock and veg. Garnish with sea salt and chopped chives.

CHEF'S TIP: Traditionally, more vegetables and pearl barley would be added to stock left from boiling the joint of beef, turning it into a light yet satisfying beef broth soup. This would be served as a starter, or as lunch, with the tender boiled beef sliced and served with boiled potatoes and leafy greens as the main meal.

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