Cut from the shoulder muscle, feather-blade has connective strips running through the centre which become break down during cooking and release flavour into the meat. This Is also known as the flat iron. This is the second most tender steak next to fillet at a fraction of the cost.
Himalayan pink salt bricks are used within our dry ageing room to infuse a more intense flavour in the meat. This is not the only benefit. The salt bricks actually act as a natural anti-microbial because of their chemical components. This helps to kill bacteria in the dry ageing room meaning we can age our meat for longer.