Spall Feather Blade – 500g

Best for Slow Cooking Flavoursome & Tender


  • Full of Texture & Flavour
  • Tender & Juicy
  • Old School Cut


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.

Visit Make It Scotch for more recipe ideas.

Ramen-Style Beef – Make It Scotch


100% Scotch Beef


Typical Nutritional Values

 Per 100gPer Serving (100g)
Energy (kJ)670 kJ670 kJ
Energy (kcal)160 kcal160 kcal
Fat8.6 g8.6 g
Saturated Fat3.8 g3.8 g
Carbohydrates0 g0 g
Sugars0 g0 g
Protein21 g21 g
Salt0.15 g0.15 g

Cooking Instructions

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.


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