Feather steaks

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Feather steaks

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wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Jan 06, 05 11:15 pm Post subject: Feather steaks

Does anyone know what cut beef feather steaks are, and what else I can do with them. As a steak we found them a bit disapointing (and we have loads of steak anyway) I'd thought of mincing them for burgers (which now get demanded on a weekly basis, as they are so good with proper meat) or chilli etc, as we never have enough mince any more, but I don't know exactly what they are and therefore what therey're suitable for.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Jan 06, 05 11:26 pm Post subject:
Isn't it what the French call Bavette? No, it's onglet (having looked). Comes from inside the ribcage apparently, classically grilled or sauteed and served with fried shallots. Pretty much the same bit as skirt, so good for mince.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Jan 07, 05 9:42 am Post subject:
I think Rick Stein cooked one on Food Heroes, served with chips and salty anchovy butter.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Jan 07, 05 9:49 am Post subject:

I think it's from the food hero in question, actually. We've found it pretty disapointing as steak, a bit tough with loads of hard lumpy fatty bits (Dogs thought the fat was great!). They supply us with plenty of good steak cuts (rump, sirloin, fillet etc) so mincing sounds like a good option. Thanks guys.

now, do I buy franco's mincer with the sausage attatchemnt or lakeland's one with the pasta attatchment. Hmmmm.

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