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Old 12-04-2012, 05:07 PM   #21
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Originally Posted by Dommi35 View Post
Addie, which one do you mean? The first or second picture?
The first one on the left.
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Old 12-04-2012, 05:30 PM   #22
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This one looks nice too & it says 'braising steak'...8.60 a kilo...and it looks less fatty...so I wonder if it's better?
The braising steak would make a great pot roast with veggies. Pot roast is similiar to your beef stew. stew. You could also cut it into bite size pieces for a stew.
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Old 12-04-2012, 06:36 PM   #23
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The first picture could be chuck. More marbling.

The second picture looks like round steak to me. You can use that too but it's generally not as flavorful.
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Old 12-04-2012, 06:41 PM   #24
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CHUCK STEAK

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Old 12-04-2012, 06:43 PM   #25
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ROUND STEAK

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Old 12-05-2012, 10:31 AM   #26
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Never heard of round steak in my life- so many cuts...!

Thanks again everyone...am going to be on the look out for chuck (together with it's marbling).
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Old 12-05-2012, 10:35 AM   #27
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Chuck is cut from the front shoulder. Round from the back end of the steer. If a butcher doesn't recognize the name 'chuck' you can describe where it comes from.
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Old 12-05-2012, 10:40 AM   #28
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Just read online that braising is more tender and for quicker cooking, whereas stewing steak is for slow cooking. Pretty much all supermarket meat sold in packs here (other than grilling steaks) are either labelled stewing or braising so at least now I know I need to pick stewing...and look for marbling effect which indicates chuck.

I can also use an independent butcher but over here there aren't many.....you do have to go out of your way...most people buy their meat at the supermarket in pre packs..
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Old 12-05-2012, 11:12 AM   #29
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Quote:
Originally Posted by Dommi35 View Post
Just read online that braising is more tender and for quicker cooking, whereas stewing steak is for slow cooking. Pretty much all supermarket meat sold in packs here (other than grilling steaks) are either labelled stewing or braising so at least now I know I need to pick stewing...and look for marbling effect which indicates chuck.
"Braising" means to cook something for a very long time at a relatively low temperature in some liquid in a covered pot. Low and Slow.

Stewing essentially means the same thing. A stew is cooked using the technique called braising. So is pot roast.

And from the look of the cut of meat you posted as "braising," it looks tough and lean.
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Old 12-05-2012, 01:51 PM   #30
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The difference between stewing and braising is that braising describes slow-cooking a fairly large piece of meat (generally at least 2-3 lbs.) and sometimes vegetables, while stewing is slow-cooking meat and vegetables cut into bite-size or slightly larger pieces. Tough cuts from the shoulder or rear end are suitable for this; they're tough because they are used by the animal more than tender cuts, such as those along the back.
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