Stewing steak is usually produced from the chuck, blade, shoulder, neck, shin or leg of the cow. It can be transformed into meltingly tender meat if cooked slowly in a casserole to tenderise it. Add a splash of wine, stock, vegetables, and herbs, then simmer slowly until the meat falls apart.
This stewing steak comes vac-packed, which keeps the meat fresher for longer and it keeps the packaging to a minimum - fewer plastic trays for your bin! It also saves a bit of space in the fridge and freezer - handy for those of us with limited space. You get approximately 500g, which is enough to feed 2-4 people.
Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!
Our slow-matured, non-organic beef comes from two amazing British farmers - the sort you fall in love with at farmer's markets and buy their food because of their high-welfare and eco-concerns.
David Powell, 78, keeps an award-winning herd of native Herefords in Much Marcle, Herefordshire. These grass-fed cows spend much time nibbling in the shade of his organic orchard. His oldest, Pru, is a 22-year-old calving cow - she has had 17 calves! She's a sign of healthy herd and high animal welfare as most calving cows don’t last beyond 16.
Philip Mann farms in an Environmentally Sensitive Area in Gloucestershire. He took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his family farm, where he works with his son. His traditional, hardy Aberdeen Angus and Herefords feed mainly on the farm’s rich with meadow grasses, white clover and cocksfoot.
Beef (100%)
Stewing steak will need slow, gentle cooking for around 3 hours to tenderise it, either in the oven or on the hob. All you need to do is add liquid (such as some red wine) and a few vegetables (onions, carrots, celery, for example). Then, put a tight -fitting lid on the pot so that no steam escapes. You’ll end up with a deliciously savoury stew containing melt-in-the-mouth meat!
Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking.
Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!