Description
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
Cooking Advice
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!
Allergy advice
No Allergens
Food Facts / Ingredients
British Beef
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
