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Diced Stewing Steak (chuck)

£6.87/Kg 4-5
3Kg / £20.61
The longer it cooks for the better it tastes. Great for slow cookers

Hand diced cubes of full-flavoured chuck steak. Juicy and tender when cooked, it's perfect for a hearty beef stew, curry or a steak pie.

Just remember, stewing steak requires long, slow, cooking to tenderise it and release the full flavour. Cook it slowly at a low heat for 2 - 3 hours and it'll be perfect.

  • What's Delivered?

    Delivered in a plain plastic catering bag.

    Some chunks will be a bit fattier than others, some might have more sinew, some tougher. But overall it evens out to great stewing steak.

    There's enough here for about 6 family meals. This is cut from the chuck, which contains lots of muscles. It's the cut that gourmet burger restaurants use for their burgers because it's packed with flavour and contains a bit of fat.

  • What do you need to do?

    Divide into portions and freeze anything you don't plan to eat within a couple of days.

  • How long will prep take?

    5 minutes

  • Refrigeration

    2-3 days

    With fridge set at 1-4 °C

    Unopened vacuum pack 2 weeks

    Hygiene

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.