Chuck Steak

Chuck steak comes from the shoulder section of the animal, making it one of the most flavourful cuts of beef. With a rich, deep beefiness, it’s a favourite among butchers and home cooks alike when cooked the right way.

Because the chuck muscle works hard, the meat contains more connective tissue, which makes it less tender than premium cuts like ribeye or fillet. However, this same characteristic means chuck steak excels when cooked low and slow, allowing the collagen to break down and deliver a melt-in-the-mouth texture packed with flavour.

Chuck steak is perfect for:

• Slow-cooked stews and casseroles – tender and hearty

• Braised dishes – rich and warming

• Chilli and curries – holds its shape while soaking up flavour

• Minced for making deeply flavoured burgers

Cooking Tips:
For the best results, sear chuck steak first to develop a rich crust, then cook gently with liquid (stock, wine, or sauces) for 2–3 hours until tender. It can also be diced for stewing or minced in-store for burgers, meatballs, or pies.