Our braising steak is brisket.
Braising steak is the classic cut to use in casseroles, stroganoffs and stews. It's perfect for that "cold winter" stew.
There's just enough fat on this braising steak to add flavour and keep the meat moist. Which makes it a healthier option than stewing steak.
And because braising steak is more tender than stewing steak it cooks in half the time. Just 1 ½ hours is all you need for a flavoursome, tender, casserole.
This cut is traditionally used in “Texas-Style Smoked Brisket” BBQ's.
Delivered vacuum packed.
Chill it, trim it and slice it. If you're cutting it into steaks always cut against the grain.
You might have to trim a bit of sinew and gristle from it.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 4-6 months
Sliced 2-3 months