Tips from the Butcher

"There's a rumor floating around that searing the beef helps keep the moisture in. That's not actually true. Luckily you don't have to worry about that for braised beef! There's so much moisture in the air in the pot that your beef won't get dry at all. The real reason you want to sear the meat is for that extra bit of flavour, and how it looks."

Diced, Braising Steak

This 28-Day aged, lean beef cut is virtually fat free and full of flavour. The meat is already diced and ideal for beef bourguignon.

About our Beef

  • British
  • Located from the hindquarter
  • Fully trimmed
  • 28 day matured
  • Ideal for braising and beef bourguinon
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