ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Braising Steak [USE] Braising/Stews [DESCRIPTION] 
A leaner version of a stewing cut, placed in a covered pan within a thick gravy and bubble for 2-4 hours. Rich and exciting, beautifully tender and yet a very cost effective way of feeding hungry people. Blade (Scot), or Fleshy End (Eng), Shin, Daubes.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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