Feather muscle.
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.
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Cut into braising steaks of even thickness and across the grain.
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When the central gristle starts to appear very thick…
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carefully remove it…
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and use the remainder for diced beef.