Bore da

Rwyf wrthi'n cyfieithu bwydlen ac yn cael trafferth cyfieithu 'feather of beef'.

Dyma ddiffiniad ohono:

Feather Blade

The cut: It sits on the side of the shoulder blade 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. These are also good for daubes and casseroles but also for flash frying. Excellent value for money.

Alternatives: Topside.

Cooking: Brilliant slow cooked in curries. Char grill very rare for a Thai salad.

a dyma'r pryd dan sylw;

Slow cooked feather of beef in Guinness with celeriac Dauphinoise, pumpkin mash and roast Portobello mushroom 

A oes angen y 'feather of'?

Dwi'n teimlo'n reit llwglyd rŵan!!

Diolch am eich cymorth o flaen llaw.

Ceri :-)