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Beef Blade Steak


The beef blade steak, also called a featherblade, is made up from two muscles which are separated by a seam. After slow cooking this gelatinous seam produces the most amazing flavours.

Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.

We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.