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Native Breed Beef - Sliced Braising Steak - 1kg

Native Breed Beef – Sliced Braising Steak – 1kg

Slowly Grown, Richly Flavoured

Our 1kg pack of Sliced Beef Braising Steak features one or two thick slices of premium, grass-fed native breed beef from North Yorkshire.

Slowly matured and rich in Omega-3, this steak boasts a naturally higher fat content, offering unmatched tenderness and depth of flavour when slow-cooked. Perfect for hearty, warming meals.

£16.00

Approximate Weight: 1kg +/-
Serves: 4
Shelf life: Min 10 days
Delivery: choose date at checkout

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

From Pasture to Plate: Slow grown for Depth and Flavour

Sliced braising steak, particularly from heritage and native breeds like those raised in North Yorkshire, offers an experience that lifts everyday meals to something truly special. This cut is from tougher muscles of the cow, which are rich in connective tissue. Ideal for slow cooking methods, such as braising, which slowly breaks down the connective tissue, resulting in meat that is tender, and full of depth.

Our sliced braising steak comes in 1kg packs, typically cut into one or two thick slices. This allows for convenient portioning without sacrificing the quality and integrity of the meat. Raised in North Yorkshire, our cattle enjoy a predominantly grass-fed diet, enhancing the beef’s nutritional value with a higher Omega-3 content and providing a more nuanced flavour profile compared to commercially produced beef.

The slow maturation process of our native breed cattle not only contributes to the sustainability of our farming practices but also ensures that each slice of braising steak has a perfect balance of meat and natural fat. This balance is crucial for creating dishes that are both richly flavoured and tender.

Braising steak is perfect for those who appreciate the art of cooking and the joy of sharing a meal. It lends itself beautifully to a variety of dishes, from traditional stews and pies to more contemporary slow-cooked specialties. The process of braising allows the steak to absorb the flavours of the cooking liquid and aromatics, resulting in a dish that is comforting, satisfying, and imbued with the essence of the ingredients.

Ways to cook sliced braising steak

Sliced braising steak, with its rich flavour and tender texture after slow cooking, lends itself beautifully to a variety of cooking methods. Here are several ways to transform your sliced braising steak into a comforting and delicious meal:

1. Braising

The most traditional method, braising involves cooking the steak slowly in a liquid. This could be a rich stock, wine, or a combination of both, along with aromatic herbs and vegetables. The low and slow cooking process tenderises the meat and infuses it with the flavours of the cooking liquid.

2. Slow Cooking

Similar to braising but typically done in a slow cooker, this method allows for a set-it-and-forget-it approach. The steak is placed in the slow cooker with broth, vegetables, and seasonings, and cooked on low for several hours until it becomes fall-apart tender.

3. Pressure Cooking

For those short on time, pressure cooking in a Ninja Foodi or similar device can achieve the same tender results as braising or slow cooking but in a fraction of the time. This method also locks in flavours, making the steak exceptionally succulent.

4. Stewing

Cutting the braising steak into smaller chunks and adding it to a stew is another excellent way to utilise this cut. The meat’s natural fat content enriches the stew, making it hearty and full of flavour. The low and slow simmering process ensures that the beef becomes tender and delicious.

5. Casseroling

Similar to stewing, casseroling involves cooking the steak in a covered dish in the oven. This method allows for the meat to become tender while absorbing the flavours of the other ingredients in the casserole, such as vegetables, herbs, and a thick sauce.

6. Sous Vide

For an ultra-tender finish and precise cooking, sous vide is an excellent method. The steak is vacuum-sealed in a bag with its seasonings and cooked in a water bath at a controlled temperature for several hours. This method ensures that the steak is cooked evenly and retains its moisture.

7. Pot Roasting

Pot roasting involves searing the steak and then cooking it slowly in a covered pot at a low temperature. This method can include a small amount of liquid or rely on the meat’s natural juices, creating a tender and flavourful dish that is perfect for a Sunday roast.

Each of these methods showcases the versatility of sliced braising steak, allowing for a range of dishes from around the world, each with its own unique flavours and textures. Whether you’re in the mood for a comforting stew, a hearty casserole, or a tender roast, sliced braising steak offers a perfect canvas for your kitchen creations.

Nutritional Values of Braising Steak

 

Nutrient Amount % Daily Value (DV)
Calories 250 kcal –
Protein 26 g 52%
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Cholesterol 90 mg 30%
Sodium 70 mg 3%
Carbohydrates 0 g 0%
Fiber 0 g 0%
Sugars 0 g 0%
Iron 2.6 mg 14%
Zinc 8.5 mg 77%

This table provides a snapshot of the nutritional content for braising steak, highlighting its rich protein content along with significant amounts of important minerals such as iron and zinc. The percentages for Daily Values (DV) are based on a 2,000 calorie diet, so your DV may be higher or lower depending on your calorie needs. The fat content is relatively high, reflective of the cut’s rich marbling which contributes to its flavour and tenderness. It’s important to balance this with a varied diet to ensure a range of nutritional needs are met.

Order by Midnight for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

From Pasture to Plate: Slow grown for Depth and Flavour

Sliced braising steak, particularly from heritage and native breeds like those raised in North Yorkshire, offers an experience that lifts everyday meals to something truly special. This cut is from tougher muscles of the cow, which are rich in connective tissue. Ideal for slow cooking methods, such as braising, which slowly breaks down the connective tissue, resulting in meat that is tender, and full of depth.

Our sliced braising steak comes in 1kg packs, typically cut into one or two thick slices. This allows for convenient portioning without sacrificing the quality and integrity of the meat. Raised in North Yorkshire, our cattle enjoy a predominantly grass-fed diet, enhancing the beef’s nutritional value with a higher Omega-3 content and providing a more nuanced flavour profile compared to commercially produced beef.

The slow maturation process of our native breed cattle not only contributes to the sustainability of our farming practices but also ensures that each slice of braising steak has a perfect balance of meat and natural fat. This balance is crucial for creating dishes that are both richly flavoured and tender.

Braising steak is perfect for those who appreciate the art of cooking and the joy of sharing a meal. It lends itself beautifully to a variety of dishes, from traditional stews and pies to more contemporary slow-cooked specialties. The process of braising allows the steak to absorb the flavours of the cooking liquid and aromatics, resulting in a dish that is comforting, satisfying, and imbued with the essence of the ingredients.

Ways to cook sliced braising steak

Sliced braising steak, with its rich flavour and tender texture after slow cooking, lends itself beautifully to a variety of cooking methods. Here are several ways to transform your sliced braising steak into a comforting and delicious meal:

1. Braising

The most traditional method, braising involves cooking the steak slowly in a liquid. This could be a rich stock, wine, or a combination of both, along with aromatic herbs and vegetables. The low and slow cooking process tenderises the meat and infuses it with the flavours of the cooking liquid.

2. Slow Cooking

Similar to braising but typically done in a slow cooker, this method allows for a set-it-and-forget-it approach. The steak is placed in the slow cooker with broth, vegetables, and seasonings, and cooked on low for several hours until it becomes fall-apart tender.

3. Pressure Cooking

For those short on time, pressure cooking in a Ninja Foodi or similar device can achieve the same tender results as braising or slow cooking but in a fraction of the time. This method also locks in flavours, making the steak exceptionally succulent.

4. Stewing

Cutting the braising steak into smaller chunks and adding it to a stew is another excellent way to utilise this cut. The meat’s natural fat content enriches the stew, making it hearty and full of flavour. The low and slow simmering process ensures that the beef becomes tender and delicious.

5. Casseroling

Similar to stewing, casseroling involves cooking the steak in a covered dish in the oven. This method allows for the meat to become tender while absorbing the flavours of the other ingredients in the casserole, such as vegetables, herbs, and a thick sauce.

6. Sous Vide

For an ultra-tender finish and precise cooking, sous vide is an excellent method. The steak is vacuum-sealed in a bag with its seasonings and cooked in a water bath at a controlled temperature for several hours. This method ensures that the steak is cooked evenly and retains its moisture.

7. Pot Roasting

Pot roasting involves searing the steak and then cooking it slowly in a covered pot at a low temperature. This method can include a small amount of liquid or rely on the meat’s natural juices, creating a tender and flavourful dish that is perfect for a Sunday roast.

Each of these methods showcases the versatility of sliced braising steak, allowing for a range of dishes from around the world, each with its own unique flavours and textures. Whether you’re in the mood for a comforting stew, a hearty casserole, or a tender roast, sliced braising steak offers a perfect canvas for your kitchen creations.

Nutritional Values of Braising Steak

 

Nutrient Amount % Daily Value (DV)
Calories 250 kcal –
Protein 26 g 52%
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Cholesterol 90 mg 30%
Sodium 70 mg 3%
Carbohydrates 0 g 0%
Fiber 0 g 0%
Sugars 0 g 0%
Iron 2.6 mg 14%
Zinc 8.5 mg 77%

This table provides a snapshot of the nutritional content for braising steak, highlighting its rich protein content along with significant amounts of important minerals such as iron and zinc. The percentages for Daily Values (DV) are based on a 2,000 calorie diet, so your DV may be higher or lower depending on your calorie needs. The fat content is relatively high, reflective of the cut’s rich marbling which contributes to its flavour and tenderness. It’s important to balance this with a varied diet to ensure a range of nutritional needs are met.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.

Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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