We dice this fresh from whole cuts rather than trimming odd offcuts together, which means you’re getting consistent, good-quality pieces every time rather than a mixed bag of different textures and cooking times. It’s a small detail, but it matters — diced beef that’s been cut evenly from a proper cut of meat cooks more predictably than diced trim, and the end result is noticeably more tender.
How to cook it
This is the cut to reach for anything that needs a long, slow cook to break down connective tissue and go properly tender. Think casseroles, curries, stroganoff, or a classic beef bourguignon like the recipe below. The lower and slower you cook diced beef, the better the result: a couple of hours at a gentle simmer will turn even a firmer piece of beef into something that falls apart at the touch of a fork, while rushing it on high heat tends to leave it tough and chewy.
It’s also one of the most budget-friendly ways to feed a family well — a single pack of diced beef, bulked out with vegetables, stock and a splash of wine or beer, can comfortably stretch across several servings, and it’s the kind of dish that tastes even better the next day once the flavours have had time to develop. If you’re planning meals for the week ahead, a big pot of something made with diced beef is one of the most efficient things you can cook.
Our slow-braised beef bourguignon recipe below takes this everyday cut and turns it into something genuinely special, using bacon, red wine and a long, slow braise to build real depth of flavour. Whether you’re after a quick Tuesday night curry or a proper Sunday braise, diced beef cut fresh in-store is one of the most versatile products in the shop, and one of the best value too.
https://scqmeats.com.au/product-category/beef/dicedstrips/
[Australian Beef Meat Cuts – Cuts, Cooking Methods & Recipes](https://www.australianbeef.com.au/apps/meat-cuts/)
| 100% Australian Beef |
| Storage Requirement | Keep refrigerated below 5°C. Use within 2–3 days of purchase or freeze immediately. |
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| 1. Brown the diced beef well in batches, then set aside.
2. In the same pot, cook off lardons of bacon, then soften pearl onions, carrot and garlic. 3. Return the beef, add a bottle of red wine, beef stock, tomato paste, thyme and bay, and bring to a simmer. 4. Cover and cook low and slow — oven or stovetop — for 2.5–3 hours until the beef is meltingly tender. 5. Stir through pan-fried mushrooms in the last 20 minutes and serve with creamy mash. |
$25.99
