Beef Chuck Steak
£ 8.38 – £ 35.18
Dry-aged grass fed Beef Chuck Steak
Available in 500g steaks – feel free to contact us should you have any further requirements
Chuck Steak – We have started experimenting with dry-aging the centre muscle of the chuck. This muscle is the continuation of the sirloin and the forerib of the beef, heading forward into the shoulder of the carcase where it progressively does more work.
This often just became part of the general stewing and mincing meat on an animal. However, from a well marbled, well finished, grass fed animal, the centre-cut of the chuck becomes a steak of the most magnificent flavour and deep ruby colour. The dry aging allows a softening of the proteins in the meat, adding to the taste.
The heavy fat marbling maintains the luscious moisture in the meat as it cooks. The chuck steak will never be as tender as a filet steak. There is texture. There is also flavour off the scale. It is also worth considering a well-hung chuck centre rolled as a roasting joint.
5 reviews for Beef Chuck Steak
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Onglet, also known as hangar steak, is one of the lesser known, better value steaks. In France and throughout continental Europe it is the classic choice of steak for Steak Frites. It is a lean, rope-shaped muscle running along the diaphragm behind the beef filet. As Onglet is technically offal rather than meat, it does [...]
The classic standing rib roast. Season liberally with salt, pepper & Mustard and roast at 200 c for 30mins per kg for rare or 40mins per kg for medium
Peter (verified owner) –
Makes superb casseroles: really tender
beverley mcvey (verified owner) –
Gorgeous smell when searing for casserole. Perfect for slow cooker, moist & juicey.
Alan H. (verified owner) –
Looks good and has made nice casseroles.
Victoria O. (verified owner) –
Philip Catterall (verified owner) –
Finest beef I have ever had