Feather Blade

Description of Feather Blade

Feather Blade is cut from the shoulder of US cattle that live on the wide open plains. Feather Blade is meat with an authentic taste and structure. It does however need a bit more time to tenderise; but that doesn't make Feather Blade any less tasty.


Vacuum-packing ± 900 grams.

The most delicious flavour combinations with Feather Blade

Slow-cook your Feather Blade. Stew your Feather Blade with a good, full-bodied red wine. Then add bay leaves, onion and tomato and let it simmer for a while. This will give your Feather Blade a delicious Dutch touch! Or maybe you'd prefer the beer variation? If so, simply stew you Feather Blade in beer!

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100% beef


Nutritional values

Per 100 Gram.


Energy 566 kJ / 135 kcal
Fat 5,5 g
Saturated fat 2,2 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 21,3 g
Salt 0,0 g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.


Use a frying pan with fat (oil, butter or lard) until golden brown.
Take the meat out and put in to a baking dish or saucepan.
Extinguishing the fat off with beeffond (1 liter).
Beeffond is a strong beef broth. Add the broth to the meat.

Cook the feather blade in the oven for 4 hours at 130⁰C or 4 hours in the saucepan on low heat with the lid closed.

Next, cut in to desired proportions.


Feather Blade stewed in beer

4-6 persons


  • 1 Feather Blade (1 kg)
  • 100g Butter
  • 2 Leeks
  • 1 Large carrot
  • 3 Cloves
  • Fresh thyme
  • 300 ml Beef stock
  • 2 Bottles of dark beer (eg Bock)
  • Flour
  • Pepper
  • Salt

Cut the feather blade into thick cuts, pat dry and sprinkle with salt and pepper. Dip them in the flour and shake the loose flour off. Melt the butter in a large frying pan and fry the meat light brown.

Cut the carrot and leek into chunks and add along with the herbs. Allow to simmer and add the beer. Boil until most of the alcohol has evaporated, then add the beef stock.

Keep the casserole with its lid on low heat for about 4 hours .