Native Breed Beef Diced Braising Steak – 500g

What is braising steak?

Braising steak comes from well-worked parts of the animal where the muscle develops strong flavour, natural fat and connective tissue. Those are exactly the qualities that make it so good for long, slow cooking.

As the beef cooks gently, the connective tissue softens and the natural fat carries flavour through the dish, giving you tender pieces of beef and a rich cooking liquor.

Diced and ready for slow cooking

This 500g pack is diced and ready to use, making it ideal for everyday slow-cooked dishes without the need for extra trimming or portioning.

A 500g pack will usually serve around 2–3 people, depending on appetite and what you serve with it.

Native-breed beef

Our braising steak is prepared from British native-breed beef selected for flavour and eating quality. The exact cut used can vary within the braising range, so the focus is on beef that performs properly under long, gentle cooking rather than on a single named muscle.

Best ways to cook braising steak

• Beef stew
• Beef bourguignon
• Steak and ale pie
• Casseroles
• Slow cooker dishes
• Curries and spiced braises
• Beef ragu

How to cook diced braising steak

Brown the beef in batches in a heavy pan so the pieces colour rather than steam. Remove them, soften your onions or vegetables, then return the beef to the pan with stock, wine, beer or your chosen cooking liquid.

Cook gently with a lid on until the beef is tender enough to yield easily to a fork. In the oven or on the hob this will usually mean a long, slow cook rather than a quick simmer; in a slow cooker, allow enough time for the connective tissue to soften fully.

If the beef is still firm, it usually needs more time rather than more heat.

Why braising steak works so well

Braising steak is built for slow cooking. The working muscles give it depth of flavour, while the natural fat and connective tissue gradually soften and enrich the sauce as the dish cooks.

That makes it a better choice for stews and braises than quick-cooking steak cuts, which are designed for a very different style of cooking.

Braising steak FAQs

Do I need to brown braising steak first?

You do not have to, but browning develops a deeper savoury flavour and gives the finished dish more complexity.

How long does braising steak take to become tender?

It depends on the size of the pieces and the cooking method, but it needs time. Cook gently until the beef yields easily to a fork rather than relying on a fixed time alone.

Can I use braising steak in a slow cooker?

Yes. It is very well suited to slow cookers because the long, gentle cooking gives the connective tissue time to soften.

Is braising steak good for pies?

Yes. Cook it until tender first, then use the beef and reduced cooking liquor as the filling for steak pie or steak and ale pie.

Can braising steak be frozen?

Yes. Freeze promptly while cold and tightly wrapped, then defrost thoroughly in the refrigerator before cooking.