Feather Steaks

Code: Chuck B012

Description

The feather is a distinctive muscle with lots of flavour. It contains a thick gristle running through the middle of the steak and, when cooked slowly, the gristle turns into jelly.

Feather muscle.

Cut into braising steaks of even thickness and across the grain.

When the central gristle starts to appear very thick…

carefully remove it…

and use the remainder for diced beef.