What is the difference between braising steak and casserole steak

This cut is somewhat tenderer than stewing steak and is ideal for use in casseroles, stews and for braising. Clod - this is an economical cut that is a flavourful, but is a much less tender meat.

Cut from the middle of the shoulder this is usually sold as stewing steak or used in burgers. This cut is suitable for slow cooking in stews. Neck - this cut is generally sold as stewing steak. Long and slow cooking will release a good flavour and produce a good tasty gravy or sauce. Popeseye — this is a very tender steak, which cooks quickly as it is a relatively thin cut, particularly if pan fried. This cut of steak is cooked as soon as it is brown on each side and can be used in place of other types of beef steaks that are braised, grilled, fondued or pan fried.

It can also be used in a casserole or as a tasty savoury ingredient in a meat pie. Useful Information. Bavette Thin Flank. Bistro rump steak 'Premium' prime rump steak Rump. Bone in sirloin Fillet steak Porterhouse steak Sirloin joint Sirloin steak. Club steak. What's Braising steak Braising steak is cut from a variety of muscles which needs slow, moist cooking to keep it melt-in-the-mouth tender.

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