Spall Feather Blade – 500g
the best for slow cooking flavoursome and tender
- Full of Texture & Flavour
- Tender & Juicy
Known as the Featherblade beacuse of the heavy central nerve resembling the quill of a feather which runs the length of the muscle. Coming from the shoulder, this cut suits frying or grilling, do not take the steak beyond medium as this will make the steak tough.
Typical Nutritional Values
|Energy (kJ)||670 kJ|
|Energy (kcal)||160 kcal|
|Saturated Fat||3.8 g|
If held frozen, defrost thoroughly before cooking.
About 30 minutes before cooking, remove the meat from its packaging and pat dry with kitchen paper to allow the beef to come to room temperature.
Pre Heat the oven to 140C/Gas 1.
Brown the meat then transfer to a casserole dish. Add stock and vegetables.
Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a fork.
When cooked remove from the oven and place on a chopping board and cover in foil.
Rest for 20 minutes before slicing.
This is a guide only; cooking time varies depending on the cut and oven. Ensure the product is cooked thoroughly before eating.