From our Sandbach counter

Best Braising Steak

£5.10

Individual portion (approx. 300g)One generous single serving
Cut fresh to orderSuitable for home freezing
Use within 3–4 days of deliveryKeep chilled in the fridge
Approx. 300gButcher-cut, so weights vary slightly

Allergens

Allergen details for this product aren't listed online yet. Please call Lee on 01270 691283 before ordering if you have an allergy.

Choose your option

Braising steak is a classic choice for slow-cooked meals, offering rich beef flavour that becomes tender when cooked gently with moisture over time. Find best braising steak at The Butcher’s Blade in Sandbach, Cheshire, ready for hearty home cooking.How to cook: Brown the beef first to develop flavour, then cook slowly in stock or gravy with onions and your favourite herbs until tender. Keep the pan covered and allow enough time for the meat to soften.Perfect for: Beef casseroles, traditional stews, pies and slow-cooked dishes. Serve with creamy mash, dumplings, crusty bread or seasonal vegetables.When you want comforting food with classic butcher’s flavour, braising steak is a dependable option from your local Sandbach butcher. Cooking time depends on the size of the pieces and the recipe.

Best Braising Steak from The Butchers Blade in Sandbach. A choice for a meal where patient cooking is part of the appeal. Cuts commonly used for braising suit a plan built around a covered pot, a suitable cooking liquid and time to develop tenderness. This is a different shopping decision from choosing a steak for a quick sear: match the cut to the method you intend to use.

Choosing for your meal

Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.

Serving ideas

Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.

Free local delivery within 5 miles of Sandbach Collect at the Market Hall counter: Tuesday – Friday 8am – 4pm · Saturday 8am – 2pm

Vacuum packed or tray wrapped to lock in freshness

Local delivery orders travel chilled in an insulated cool box with ice packs.

Closed Sunday and Monday. Collect your order at the counter during these hours.

“Great butchers with absolutely loads of choice, from traditional to something a little bit different. Burgers are absolutely amazing, best I’ve tasted, always a great choice of sausages (gluten free), Steak is so tender. Would highly recommend taking a look.”

Susie O · Google review

View our Cooking & Safety Guide for safe temperatures and tips.

Need help with portions, storage or allergens? Ask Lee before ordering.

01270 691283

From the kitchen

Cooking Best Braising Steak

Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.

How to cook steak

Lee’s tip

Rest it, then slice

Take your steak out of the fridge 20 minutes before cooking and season just before it hits a smoking-hot pan. Baste with butter, garlic and thyme at the end and rest it for five minutes.