This is a one-off steak from each animal we bring in.
It hangs from the diaphragm on the carcass and when sliced looks like a feather with the nerve like the quill.
Cut like this it is good for casseroles. However, if the nerve is removed it gives two flat muscles that are very lean with a good flavour and firm texture, which are brilliant slow cooked in curries or grilled rare for a Thai-style salad.
Out of stock