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The traditional Cut that's perfect for Beef Stews.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Deep rich satisfying flavour.
Also known as the "Leg of Mutton" Cut of Beef or Casserole Steak - Braising Steak is cut from the Shoulder, it is a lean Steak - not for frying like a normal Steak - but perfect for slow cooking, Pies, braising in wine, or a favourite sauce - and which rewards with a deep rich satisfying flavour.
Slowly breaks down
The beautiful marbling slowly breaks down during cooking, giving the meat that moist, succulent texture and its plentiful flavour.
Can be cooked whole, or cut into chunks, which will simply melt in the mouth.
Best pot-roasted, braised or stewed
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Braising Steak.
Free Range Braising Steak
The traditional Cut that's perfect for Beef Stews.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Deep rich satisfying flavour.
Also known as the "Leg of Mutton" Cut of Beef or Casserole Steak - Braising Steak is cut from the Shoulder, it is a lean Steak - not for frying like a normal Steak - but perfect for slow cooking, Pies, braising in wine, or a favourite sauce - and which rewards with a deep rich satisfying flavour.
Slowly breaks down
The beautiful marbling slowly breaks down during cooking, giving the meat that moist, succulent texture and its plentiful flavour.
Can be cooked whole, or cut into chunks, which will simply melt in the mouth.
Best pot-roasted, braised or stewed
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Braising Steak.
Free Range Braising Steak
INGREDIENTS: Free Range Beef
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Braising Steak
Stew (on top of the hob)
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.) Add stock, wine, herbs, bay leaves and cover. Cook slowly on the hob, on a low heat until tenderJust before serving thicken with flour or corn flour.
Braising (in the oven)
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.) Add stock, wine, herbs, bay leaves and cover. Place in the oven .Cook slowly on a low heat until tender
Pot Roasting
Place browned meat in oven dish with lid on. Pre-heat the oven to gas mark 1, 275°F (140°C) and cook for about 3 hours.
Free Range Braising Steak
Cooking time 2 - 2 hrs 30 mins
Cooking time 5 mins
Cooking time - none
Cooking time 35 mins
Cooking time 25 mins
Cooking time 17 mins
Cooking time 15 mins
Cooking time 30 mins
Cooking time 10 mins
Cooking time 10 mins
No Cooking time required
Cooking time 15 mins
Easily halved
