Beef Cuts

What's LMC-feather

Beef feather blade, or also called the beef feather muscle, is yet another cut that is ideal for the slow-cooker. 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. 

Alternatively if the fat and gristle is removed the remainder of the feather muscle can be cut into Flat Iron Steaks which could be grilled/fry/BBQ.