The feather muscle comes from the shoulder and is positioned against the shoulder blade bone. A large strip of gristle runs through the muscle and if cooked low and slow the gristle turns into gelatine to add new levels of flavour to the joint. The chuck cut comes from the shoulder of the cow; in fact, some cuts from this region are called shoulder cuts, such as the shoulder steak. The area behind the chuck is the rib, while the brisket and shank, below the chuck, refer to the upper part of the animal’s leg.

What cut of beef is feather steak?

Feather Blade Steak is a long flat muscle found in the beef shoulder, just tucked in by the shoulder blade, there is along line of connective tissue running through the centre, which, when cooked down, produces a delicious gelatinous texture that creates wonderful gravy and consistency to your dish.

What is another name for feather blade steak?

Flat iron steak (US), butlers’ steak (UK), feather blade steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal.

Is feather steak the same as flat iron?

Description. The Featherblade cut, also known as the Flat Iron steak, this due to the shape of the steak. Cut from the ‘feather’ muscle, it is a very lean cut which can easily be overcooked as a steak so is best enjoyed medium rare.

Is feather blade beef expensive?

Featherblade is a cheaper cut of beef from the shoulder of the animal. The top part of it is sometimes sold under the American name, flat iron steak. But be warned: it will have been carefully trimmed of all the sinewy bits that, when cooked for a long time, make this recipe so delicious.

What part of the cow does steak come from?

This popular steak comes from the blade primal cut, which is connected to the animal’s shoulder blade.

What part of the cow is blade steak?

The Spruce Eats / Lindsay Kreighbaum Blade steak, sometimes called top blade, is a steak cut from a muscle in the beef chuck primal cut, specifically the top blade (or infraspinatus) muscle. The chuck primal cut can be divided into two sections: the chuck roll and the chuck shoulder clod.

What part of the cow is the flank?

Description: The flank is a long flat cut from the abdominal muscles of the cow. It is one of the toughest cuts of meat. Types: The flank is usually cut into flap steaks or flank steaks.

What part of the cow is the chuck cut?

Description: The chuck, also known as the seven-bone steak (in reference to the shape of the bone), is located near the shoulder and neck area of the cow. Types: The chuck cut yields some of the more economical cuts of beef, such as the chuck roast, chuck arm roast, and the flat iron steak.