Braising steaks usually derive from the hardest working muscle groups of a cow: the skirt, leg, chuck or flank. As a result, you want to make sure you’re cooking your braising steaks slowly and for long durations!
Cooking suggestions:
Brown slices of braising steak in a frying pan to seal in the juices prior to being transferred to a casserole dish and finished in a low-heat oven.
Please note this can also be called 'Chuck' steak and may be labelled so.
100% Grass Fed Beef Braising Steak
PriceFrom £3.00
Sold out.. for now
- SOLD FROZEN - Our production model is seasonal, so to provide summer quality year round we freeze all of our meat as soon as we get it back from the processor.
- The weight you choose is the minimum you will receive
- 100% grass-fed from chemical-free, holistically managed diverse pastures
- Dry aged
- Sold Individually
