Our braising steak is cut from the forequarter, and particularly the chuck. Cut by our on-site butchers and diced by hand, the braising steak is meltingly tender, and needs slightly less cooking time than the stewing steak. Only beef reared with passion will taste truly amazing. We believe our Lincoln Russet herd produces some of the best beef in the UK today. A deep, beefy flavour with beautiful marbling, our braising steak is the perfect cut for ragus, casseroles and even stir fries.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.