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Braising Steak

£7.00/Kg 4-6
8Kg / £56.00
More versatile than stewing steak. It cooks quicker too

Our braising steak is brisket.

Braising steak is the classic cut to use in casseroles 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.

  • What's Delivered?

    Delivered vacuum packed.

  • What do you need to do?

    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.

  • How long will prep take?

    10 minutes

  • Safety Notes

    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.

  • Refrigeration

    2-3 days

    With fridge set at 1-4 °C

    Unopened vacuum pack 2 weeks


    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.


    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.