Guide to Braising Star Ranch AngusTM Beef

Beef Cut

 Weight/Thickness 

Approximate Total
Cooking Time
(Covered Over
Low Heat) (hours)
Chuck Pot Roast (Shoulder, Arm or Blade), boneless  2-1/2 to 4 pounds  2 to 3 
Shoulder Steak, boneless  3/4 to 1 inch  1-1/4 to 1-3/4 
Short Ribs  2 x 2 x 4 inches  1-1/2 to 2-1/2 
Bottom Round, Rump Roast, boneless  3 to 4 pounds  2-1/2 to 3-1/4 
Round Steak, (Eye or Bottom), boneless

Note: For Top Round Steak, braising is not recommended.

3/4 to 1 inch

1 to 1-1/2 inches 

1-1/4 to 1-3/4

1-3/4 to 2-1/2 
Brisket, fresh  2-1/2 to 3-1/2 pounds 2-1/2 to 3 

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Courtesy of The Beef Checkoff


 
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