Part of the Wey Valley Meadows SSSI
Featherblade Steak
Whats in the Box?
Featherblade Steak is perfect for those who enjoy a tender and flavorful cut. It is best cooked quickly over high heat to retain its juiciness & served rare to enhance this along with increasing its tenderness. This steak pairs wonderfully with a variety of sides, such as grilled vegetables or a fresh salad, making it a versatile choice for any meal.
Featherblade Steak: A Flavorful Choice
250g / 8.8oz per Steak - 2 Steaks per Pack
The Featherblade Steak is a delightful option for both casual dinners and special occasions. It is rich in flavour, with a quite unique taste being almost sweet. It gains most of its flavour thanks to being located on the shoulder of the animal & being a hardworking muscle group, yet very tender when cooked correctly, this steak greatly appreciates a rarer finish to enhance this. The Featherblade contains both the muscles found in our seperated Feather & Blade steaks, which are seperated by a line of gristle, which must be understood when serving the steak, and cut around for a optimal eating experience.
About our Beef & The Farm
About the Beef.
Red Ruby Devon Cattle, The future of Farming.
The choice to breed and raise Red Ruby Devon cattle was obvious to us, as the end product is highly regarded as some of the best Beef one can get, thanks to the natural tendancy to develop intramuscular fat deposits, which provide much of the tenderness and flavour wanted by the descerning meat eater, but unlike some of the other more common cattle breeds such as Aberdeen Angus or Hereford, the Devon cattle are able to be raised with mininal grain or concentrate feed, and are even renowned for getting "fat" too easily, which makes them an ideal fit for conservation grazing sites, which often have poor quailty grasses, sedges and wildflowers. Thanks to the varied diet of cattle from these sites the beef takes on a unique flavour profile thanks to the unique selection of herbage the cattle have access to.
This is combined with modern "seam butchery" style to ensure every part of the animal is showcased to its full potential. Seam Butchery by ensuring muscle groups are seperated into individual muscles, allows them to be selected by cooking style, which we feel provides us with a unique product that, thanks to its origin and the way in which its prepared, is of unsurpassed quailty.
About the Farm.
Here at Upper Unstead Farm, since 2016 there has been a suckler herd of Red Ruby Devon's, introduced to enhance the areas of the Wey Valley Meadows SSSI that we manage, which they do with ease. Since 1972, we have had numerous cattle on the farm, Originally to supply the family's butchers shops. Since 2016 we have made a slow return to the retail meat trade, but with a focus on providing the very best quality beef, whilst on a sustainable footing. With the farm having recently passed to the Third Generation within the family, we are focused on the future, both with regards to ensuring the sustainability of the farming and farm business, but also ensuring we strive to offer the best produce with innovative butchery backing up traditional breeds and ways of farming.
