Our mission is simple. Using traditional methods and practices of the age-old craft of butchery we provide the public with delicious, beautifully prepared, ethically reared and sustainably sourced meat in return for a fair price. In doing so we will arm our customers with the knowledge, understanding and means to make informed choices about the meat they eat. We commit to being completely transparent about where we source our meat, and the techniques and processes we use to bring it to your table. It starts with the grassroots, the farmers and their land, the way the animals are treated, what they eat and the space they roam. Then its over to us, and how we carefully choose, age, cut, prepare and display our meat. The cherry on the cake is the service we provide. We encourage and embrace questions and conversation about the ethics of eating meat, including the impact on both the environment, animals and our bodies. We advocate
choosing and eating only the finest produce that is properly and naturally raised, free from chemicals of any kind. This means you can enjoy meat that is cruelty-free, nutrient rich, and above all, delicious! We get to make an honest living doing something we believe in, and our customers are able to join us in that journey, enjoying flavoursome meat the way it was supposed to be, from real farms with principles that match our own. A real win/win situation!
What does it mean?
Featherblade is the English name for a cut also known as blade steak, which comes from the shoulder blade. It earned its name due to the fact that once cut, the gristle in the centre causes the steak to resemble a fossilised feather. Once this gristle is removed, you’re left with the popular and versatile flatiron steak. We like this steak, and we like the name. It represents our English beginnings, and, in our humble opinion, the elegance and beauty of an ancient craft done right.
Who are we?
Martin Kirrane is an English man living in the United States. He was trained at the prestigious UK butcher C. Lidgate, before joining his friend Paul and opening Hook & Cleaver together in West London. That business was founded and thrived on the same principles that we share, traditional craft butchery done right, using native breeds from local farms. At both these shops he honed his knife skills under the watchful eye of some of the finest and most experienced butchers the UK has to offer. Always on the lookout for a new challenge however, he, together with his wife, Melinda, and their mischievious pug, Belle, relocated to the U.S. in 2019 to begin the next chapter in their lives. Their dream is to build a business that grows on a foundation of sustainability, transparency and above all, excellent customer service.