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Braising Steak 200g


Origin: Cheverton Farm, Shorwell, Isle of Wight
Salt-Aged: 28 days


A generic term for several cuts of beef that suit long, slow cooking.

The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking.

In return these fairly inexpensive cuts will reward you with a rich dish that’s full of deep flavour.

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