Grass-Fed Chuck Steak


Grass fed beef ~ Slow braising ~ Rich full flavour

Taken from the shoulder, underneath the Blade bone, this is a big full meaty cut, with plenty of fat and different textures to make an interesting and delicious cut of beef.

So often – and it’s great for this - diced for a bourguignon or a Rendang, (we also use it in our burgers for the fat content) this steak also works beautifully cooked hot and fast. Treat it like a bavette steak, but the extra fat will give it an intense beefy flavour. Once it’s been seared quickly on a high heat (perhaps 5-8 minutes each side) let it rest on a wooden board, then cut into thin slithers to share.

We cut a 500g steak perfect for two.