Grass-Fed Diced Beef (approx 480g)

A blend of slow-cook cuts, typically chuck, blade and brisket trim, diced to roughly 2.5 cm cubes for stews, casseroles and curries. These cuts have the most connective tissue, which breaks down during slow cooking into rich, gelatinous, fall-apart-tender meat.

Slow-cook everything, beef stew, beef and red wine casserole, beef bourguignon, beef rendang, beef curry, beef ragu. Brown the meat first in a hot pan, then low and slow for 2–3 hours. The collagen breaks down into silky tenderness. There are several diced-beef recipes on our Recipes blog.

Cooked the wrong way, yes. Cooked the right way (low and slow, 2–3 hours), it's some of the most tender, deeply flavoured beef you'll ever eat. Steak cuts are designed for high heat and fast cooking; diced cuts are designed for low heat and time. Different rules, different results.

Yes to both. Slow cooker: brown the meat first in a pan, then 6–8 hours on low. Pressure cooker / Instant Pot: brown the meat, then 35–45 minutes on high pressure with natural release. Both methods break down the connective tissue beautifully.