Our braising steaks are cut from the chuck flap on the animal’s shoulder, yielding meat rich with marbling,
and intense beefy flavor. As the name suggests, braising steaks need low and slow cooking to help break down the connective tissue. Florencia recommends either traditional braising (as you would for a classic Southern smothered steak), or butter-braising for three hours sous-vide, followed by a quick sear in a pan or on a grill. Add a piquant sauce, like Argentinean chimichurri or French béarnaise, and enjoy!
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