See more: Beef
Grass Fed Beef Chuck Steak
£8.50
- Grass fed beef
- Slow braising
- Rich, full flavour
This is a big full meaty cut which is taken from the shoulder, underneath the Blade bone. It's great diced for a ragu or a Rendang, and also works beautifully cooked fast like a bavette steak - the extra fat gives it an intense beefy flavour. Resting your steak for 10 minutes or so after cooking is crucial.
We cut a 500g steak perfectly for two to share.
