Steaks for braising and stewing come from the parts of the animal that do more work, that are packed with the most flavour, but which need to be cooked slowly and gently.
These are the cuts that you can dice for casseroles and stew and cook all day until the meat is soft and unctuous and melts in the mouth.
Braising and stewing steaks can come from the area around the shoulder (the Chuck and Blade), the Thick Rib which is below the shoulder and neck, and also from the Thick Flank, which is from the hind leg. Thick Flank can also be cut into thin strips, and fried quickly so that it stays juicy; it is sometimes called frying steak.
Price per 500g. Sold fresh and frozen