Price displayed per Kilogram

Product Description

beef-stampThe Chuck is cut from the chuck eye roast (Chuck Primal), lower down from the rib primal. This means that this steak is a similar cousin to a Rib-Eye Steak, but isn’t as tender or flavourful. This steak is a good low cost alternative but will dry out quicker than a rib eye.  The Chuck is best braised to keep it moist, but is also good grilled or broiled, provided care is taken not to over cook it. This steak is best served Medium Rare. Anything above medium will need a sauce or steak topper.

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