Please Note: For weights of more than 1.0kg, please adjust the Quantity of any of the weights in the drop down list above to achieve your required weight.
Braising steak and chuck steak are both from the forequarter or shoulder area of the animal. This area of muscle is one of the hardest working and so the meat benefits from longer cooking times to avoid toughness. Braising steak is the leaner of the two cuts and so requires less cooking time than chuck steak.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
Braising is a process by which the meat is first sautéed or seared at a high temperature, both to colour the meat and intensify the flavour. It is then cooked for a longer period in a covered pot at a lower temperature in a stock or other liquid. Braising steak is therefore typically used in casseroles and stews which are cooked in the oven or in a slow cooker for over an hour to tenderise the meat. The sauce takes on the flavours of the beef during cooking and ensures that the meat doesn’t dry out during the cooking process.
For a good selection of recipe suggestions you could try the BBC Good Food Braising Steak Recipes.
