EVER HEARD of featherblade?
It’s a forequarter cut of beef traditionally used for braising. How about a D-rump? That’s a large cut from the top of the leg and rump comprising at least five muscles, of varying tenderness. Chefs in Scotland have been getting to know the more unusual cuts of beef thanks to a series of workshops run by Quality Meat Scotland (QMS). Among the range of topics covered was the importance of asking for the correct product specification. The value of building a strong relationship with the local butcher was also highlighted – which will please Fergus Henderson (see Footprint April 2012) – to help chefs make the most of the beef they are purchasing.
