Chuck is your all round stew or casserole cut. Chuck steak (also known as Blade) and braising steak are both from the forequarter or shoulder area of the animal. This area of muscles is one of the hardest working in the animal and so the meat benefits from longer cooking times to avoid toughness. Our chuck steak is marbled and so has a higher fat content and more collagen-rich tissue than braising steak, but the fat is rendered down and the collagen transforms into gelatin during slow cooking, all of which increase the intensity of flavour, but keeps the meat moister and thickens the cooking liquid.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but, owing to the nature of the product, the actual weight may vary slightly from that selected. You will only be charged for the actual weight you receive and payment will not be taken from your account until your items are ready to be shipped.
Cooking / Recipes
For recipe inspiration you could try the BBC Good Food Chuck & Blade Recipes page or use chuck in any braising steak recipe.