Featherblade Steak

Description

It sits on the side of the shoulder blade, often used for dice or even mince in the UK. When sliced the muscle looks like a feather with the nerve like the quill. The cut like is good for casseroles. However, if the nerve is removed it gives two flat muscles that are very lean with a good flavour and firm texture. These are also good for daubes and casseroles but also for flash frying.