Wagyu Feather Blade of Beef 2kg

Wagyu Feather Blade of Beef 2kg



Feather blade, a long cut of meat taken from the shoulder of the animal. It sits on the side of the shoulder blade and when sliced looks like a feather with the connective tissue like the quill. Cut like this it is good for casseroles. However, if the connective tissue is removed it gives two flat muscles that are very lean with a good flavour and firm texture. These are perfect for casseroles but also for flash frying. Braised for several hours, you will have a flavoursome, beautifully soft and tender meat that provides excellent value for money.


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To Cook:

1. Remove the meat from the fridge at least 1 hour before cooking.
2. Preheat oven to 160°C.
3. Place a large casserole dish (big enough to hold the whole blade) over a medium heat and add rapeseed oil and butter. Once foaming, add the beef and colour for a few minutes on each side until dark brown.
4. Add some mirepoix to the pot with a little seasoning, and then turn the heat down low. Cover the casserole with a lid and cook gently for about 15 minutes until the onions are soft and golden.
5. Remove the lid and pour in some stock and/or red wine/ale/stout. Bring up to a simmer, using a wooden spoon to scrape up any bits stuck to the bottom. Stir in some garlic, bay leaves and seasoning to taste.
6. Transfer to the oven and cook for approximately 3 hours and 30 minutes. After this time, remove from the oven and leave to stand with the lid on for a further hour.

Additional information

Weight 2 kg