Galloway Braising Steak

Description

We use cuts from the shoulder also known as the chuck for our braising steak. The chuck is made up of hard working muscles so to get the best out this cut it needs to be slow cooked. Our braising steak has a good level of fat and marbling which breaks down during cooking to reward you with a rich, unctuous dish that is full of flavour. It’s also good value cut so great for mid week family meals on cold winter and Autumnal evenings.

Recipes & Cooking Instructions

Beef & Brown Ale Stew with Horseradish Dumplings