FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Diced native-breed beef braising steak, prepared in a 500g pack for slow-cooked dishes with deep beef flavour.
Cut from well-worked muscles with natural fat and connective tissue, it becomes tender and richly flavoured when cooked gently over time. Ideal for stews, casseroles, pies and slow cookers.
£10.95
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.
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.
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.
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.
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.
You do not have to, but browning develops a deeper savoury flavour and gives the finished dish more complexity.
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.
Yes. It is very well suited to slow cookers because the long, gentle cooking gives the connective tissue time to soften.
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.
Yes. Freeze promptly while cold and tightly wrapped, then defrost thoroughly in the refrigerator before cooking.
Stella Spetch (verified owner) –
Celia Jammeh (verified owner) –
Excellent flavour. Careful prep and lots of time in a low oven gives super soft result: well worth the wait. But – too long will overcook/result in dryness and I would be happier with larger pieces.
Deborah Balmforth (verified owner) –
Great quality. So happy to be able to purchase proper butchered locally produced meat
betty hilton (verified owner) –
Very good
Adam Grigg (verified owner) –
Alice Turner (verified owner) –
Colin Chapman (verified owner) –
George Thompson (verified owner) –
Virginia Tam (verified owner) –
ALAN FOXLEY (verified owner) –
Brilliant
Janet Day (verified owner) –
Best braising steak I have had
Jeffrey Hague (verified owner) –
Braising steakReally nice and succulent
Laurence Bowden (verified owner) –
Used it to make a steak pie. Very tender and tasty
Duncan Berry (verified owner) –
We were dubious about buying meat online, but being in lockdown we did some online research and found reviews very favourable for Gridiron so decided to give it a bash. We were not quite sure about their name, the wife thought we were getting an American footballer, unlucky luv. Our order was delivered promptly by DPD in a suitable insulated box with ice. Products arrived fine and were still frozen on arrival. Helpful regular texts from DPD updating us with date and time of delivery. We had a mass cook off to restock our freezer following Christmas using the native breed beef minced for bolognese, chilli and cottage pie. On sampling the result of our effort our children commented on how the meat melted in their mouth’s and tasted really good. Having the most fussy eaters in the UK we were delighted. The quality is very different to tough chewy supermarket meat. We also noticed that the native breed mince was lean in comparison. We used the diced steak in a stew, again no complaints from the kids or adults, amazing. The quality of the meat is outstanding and we have decided to now order our meat monthly and dump supermarket market meat. At a time now more than ever we need to support small business’s. As the old saying goes “you get what you pay for”. In regards to Gridiron I can’t complain or question the quality of their products A+ go to the top of the class
Stephen Danbury (verified owner) –
Made an excellent stew*****