We all love coming home to the rich aroma of a hearty beef stew slowly sizzling from slow cooking. Diced beef is an incredible way to make a more affordable cut go the extra distance. Flavour depth attaches itself when cooked with moisture over a longer period of time, producing an impressive tender result.
How to Cook
Diced beef can be cooked with vegetables and added through a curry or simply simmered in a broth packed full with winter vegetables. Searing or browning the outer, lean surface of meat, usually at a fairly high temperature beforehand, develops flavour and colour through caramelisation. It is an important step in several cooking methods to produce a tasty meal. Once browned, transfer to a casserole dish, add cubed seasonal vegetables. Remove excess fat from pan and add stock or liquid, stir well then pour over meat and vegetables. Liquid should almost cover meat. Cover dish tightly and cook in a preheated oven or slow cooker according to the recipe. If using a slow cooker, follow the above steps but do not add as much liquid (water, stock, wine). Generally 1 cup of liquid is usually sufficient for cooking with 1 kg of meat. More liquid will be required if rice, pasta or dumplings are added. A tight-fitting lid holds in the steam that helps to soften the connective tissue, making the meat more tender.
Diced Beef (stewing) is usually cut from a chuck or round roast. If you can't find any pre-packaged pieces, choose a cut with the least amount of fat and trim it yourself.
Our Beef is Halal Certified.
Diced Beef Recipes
Chunky beef curry
Tomato & Beef Casserole in the Slow Cooker
From one of the world's cleanest and purest environments, our Black Angus Beef cattle are reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms in the furthest Southern province of the South Island aptly named Southland.
Angus genetics are renowned for producing cattle with excellent marbling and growth rates. Marbling adds flavour, makes cooking easier, and high growth rates produce beef that is very tender.
Breeds of cattle from European, tropical climate and dairy breed genetics are excluded from Black Angus.
Growth enhancers are never used, also not allowed are therapeutic anti disease treatment, during the life of the cattle.
The Beef is vacuum packed and air freighted to ensure the product arrives in optimum condition.