Focus on Scotch Beef PGI cuts, joints and offal: featherblade



Standard Supplier



The Scotch Beef feather / blade is located alongside the blade of the scapula, known as the feather due to its appearance of the thick central gristle that ‘fans’ out through the centre of the muscle like a feather.

Average weight

Depends on carcase size. Approx. 1.5 - 2.5kg.

Approximate yield

Depends on carcase size and use.


Traditionally the <span>Scotch</span> Beef feather would be slow cooked due to the gristle content. Centre gristle may be removed to produce two lean flat muscles which can now be used to grill or fry (flat iron steaks).


Mainly used for braising or pot roasting – prepared as flat iron steaks can be grilled or fried. Do not take steaks beyond medium.

Cooking techniques

Grill Fry Stew Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: featherblade
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Standard Supplier 21st September 2016

Focus on Scotch Beef PGI cuts, joints and offal: featherblade