Diced forequarter (chuck)
The fore meat is firmer than the hind quarter meats, its texture lends itself to longer cooking times.
Casserole or oven bake slowly, it is best not hurried, then the flavour and juices get a chance to develop.
The gravy is precious and should not to be left out of the dish
Traditionally diced beef is used for casseroles and stews.
However if you don't have time to prepare your own, why not visit our 'kitchen ready' section, where you will find products prepared by our butchers that are ready to be cooked!
Food Facts / Ingredients
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