Diced Braising Steak – Heritage Breed, Grass-Fed & Ideal for Slow Cooking
Our hand-diced braising steak is cut from the chuck, a flavour-rich and well-used section of the forequarter. Prepared from heritage breed cattle reared on small, sustainable farms across the Yorkshire Dales, this slow-grown, grass-fed beef delivers exceptional depth of flavour.

Matured on the bone for over 28 days, the meat offers rich marbling, balanced fat content and a melt-in-the-mouth texture. Perfect for long, gentle braising.

Ideal for stews, casseroles and hearty pies, our diced braising steak brings out the best in traditional comfort cooking. Where whole steaks are preferred, we also offer braising steak from the same chuck cut.

Chef Val Warner Inspires
"This forequarter beef is perfect for stewing, with prime importance given not only to flavour but also to the inclusion of essential fat, so crucial for slow cooking and a delicious result.

I love a comforting stew, especially as we move from the golden time into the meaner months of winter. A slow braise with red wine and roots such as celeriac and swede, perhaps with a few flageolet beans included, is so warming when the cold rain taps the windows.

Rarely made, a French blanquette-style of braise is a creamier alternative, especially when served with accompanying little triangles of fried white bread. Normally made with veal or other white meats, beef is a joyful alternative.

Pies of course must not be overlooked, my favourite being beef and smoked bacon lardons or beef with porcini mushrooms and apple.

Swap the butter for suet and head into a steamed pudding. Beef and pickled onion is exceptional, as of course is steak and kidney.

Beef vindaloo should be suitably violent and spiced, but also present with the sharpness of vinegar (vin) and garlic (de alho) from the Portuguese influence in southern India.

Thai massaman curry is a complex joy, with its shrimp paste, cloves, extensive spices and peanuts, a total joy, in fact, that always sees the pot scraped clean. Or perhaps veer towards a beef Penang, deliciously sweet and spicy with its use of chillies and coconut milk.

Alternatively, prepare the meat with cloves and nutmeg, bay and pepper and whatever else, then pull it, pot it and seal with clarified butter. Brilliant for taking onto the moors with a loaf, a penknife, some pickled onions and a dram of whisky.

If feeling a little poorly, then never forget a medicinal broth, a little meat in the bottom of the piping bowl, either taken down simply or armed with a little sherry and Tabasco."