Our butchers tips
Also known as chuck steak, braising steak comes from the hard working shoulder of the animal.
As a rule, the harder that a muscle has to work, or the more weight it supports, the tougher it is. This means that the tougher cuts, often take longer and slower cooking to break down the connective tissue. The upside of this is that the tougher cuts are often amongst the cheapest and also offer a great reward in flavour and texture from the finished dish.
Braising steak makes wonderful stews and pies with moist unctuous gravy and masses of flavour. Native breed beef braising steak has good fat content for flavour and muscle tissue for texture.
We sell it either diced or in a whole piece for you to dice at home.