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Buy Braising Steak

Buy Braising Steak

Braising steak is the classic cut of meat used in casseroles, stroganoffs and stews. It has been cut from the forequarter of the cow and is perfect for that cold winters stew.

There is just enough fat on braising steak to add flavour and yet keep the meat moist. If you would like the braising steak for your casserole already cut then please take a look at our diced beef - that'll get your stew prepared quicker!

Unfortunately we are unable to take any orders at this time but check back soon for some exciting changes

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Excellent - Quite simply catering

Buy Braising Steak 5 out of 5 based on 1 ratings.
Grilling, griddling and frying times for steaks
Rare steak 1-2 minutes per side
Medium-rare steak 2-3 minutes per side
Medium 4-5 minutes per side
Well-done steak 5-6 minutes per side
Fillet steaks are cut thicker than sirloin and rump, so allow 1-2 minutes extra
Roasting times for joints 180-200*c
Rare 20 minutes per 500g, plus 20 minutes
Medium 25 minutes per 500g, plus 20 minutes
Well-done 30 minutes per 500g, plus 20 minutes
Leave the meat to 'rest' for 15-20 minutes after cooking so that the muscles relax and the juices seep back into the meat, making it tenderer and easier to carve.
Casserole and stewing
Cook slow on a low temperature.
Store fresh Beef in the fridge. Fresh Beef is always dated, it is the last date we recommend for the use of the product, if being frozen always freeze before this day.

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