Chuck Steak is derived from the neck support muscles. These are well-used muscles that contain a great deal of connective tissue. Popular for its balance of meat and fat, chuck steak is best suited to low and slow cooking methods and is usually diced. The connective tissue gently melts, infusing a rich flavour and creating a tender, fall-apart texture. Great for stews and our gourmet beef pies.

Suitable Cooking Methods: Slow Cooking.