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Gerard's choice
Essentials

Grass-Fed Beef Chuck Steak

5.0
Grass Fed Beef Chuck Steak
Grass-Fed Beef Chuck Steak
Grass Fed Beef Diced Braising Steak
Grass Fed Beef Chuck Steak
Gerard King

Gerard's Suggestion

"Cook hot and fast, rest, and cut into thin slithers to share with some skinny chips. "

Grass-Fed Beef Chuck Steak

5.0
pasture-fed
dry-aged
native-breed

Our Grass-Fed Chuck has character! Plenty of fat and varying textures make this an interesting and delicious cut of beef

£8.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Grass-Fed Beef Chuck Steak...

  • A rich cut of beef with a nice bit of marbling
  • Absorbs flavours fantastically when slow-cooked
  • A whole steak can be cooked fast, like a bavette

This is a big full meaty cut which is taken from the shoulder, underneath the Blade bone. It's great diced to slow-braise for a ragu. Alternatively, try a Rendang as the texture of the meat is quite porous and excellent for absorbing curry marinades. 

Our pasture-fed, heritage breed chuck steaks have been dry-hung in the carcass for a minimum of five weeks. Because of this, our chuck also works beautifully cooked fast like a bavette steak - the fat and rich marbling that run through the chuck give it an intense beefy flavour. Resting your steak for 20 minutes or so after cooking is crucial, ready for you to slice and serve with salad, green beans and new potatoes or skinny chips. 

Choose either diced or a 500g steak - perfect for two to share.  

Gerard King

Gerard's Suggestion

"Cook hot and fast, rest, and cut into thin slithers to share with some skinny chips. "

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

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