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Chuck Steak

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Chuck steak is a cut of beef that comes from the shoulder section of the animal, specifically from the chuck primal cut. It is a flavorful but less tender cut of meat that is best cooked using slow, moist cooking methods to break down the connective tissue and make the meat tender.

Chuck steak can come from a variety of areas in the chuck primal, and can include cuts such as the blade steak, chuck eye steak, or flat iron steak. It is typically a relatively inexpensive cut of beef, making it a popular choice for stews, braises, and other slow-cooked dishes.

Due to its relatively high fat content and tough texture, chuck steak is best cooked using moist heat methods such as braising or slow roasting. This involves cooking the meat in a liquid, such as broth or wine, for several hours until the meat is tender and flavorful.

Chuck steak can also be grilled or pan-seared, but it requires a bit more care to prevent it from becoming tough and chewy. Marinating the steak prior to cooking can help to tenderize it and add additional flavor.

In summary, chuck steak is a cut of beef that comes from the shoulder section of the animal. It is a flavorful but less tender cut of meat that is best cooked using slow, moist cooking methods to break down the connective tissue and make the meat tender. It is a relatively inexpensive cut of beef and is often used in stews and other slow-cooked dishes.

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