Beef Chuck

Beef Chuck – Versatile, and Ideal for Slow Cooking

Beef chuck, also known in the UK as braising steak, is a primal cut taken from the forequarter of the animal—specifically the neck, shoulder blade, and upper arm. This well-used area produces a variety of sub-primal cuts, all prized for their rich flavour and versatility.

Key Features:

• Cut Variations: Includes blade joints, chuck eye steaks, Denver steaks, and feather blade cuts.

• Cooking Methods: Best suited to slow, moist cooking techniques such as braising and stewing, which break down connective tissue and deliver melting tenderness.

• Flavour Profile: Deep, beefy taste—ideal for hearty, robust dishes.

• Nutritional Value: High in protein and collagen, adding to its satisfying texture and full-bodied flavour.

Culinary Applications:

• Stews and Casseroles: Perfect for traditional slow-cooked favourites like beef bourguignon, goulash, or Lancashire hotpot.

• Roasts: Chuck roasts turn beautifully tender when cooked low and slow—ideal for Sunday lunch or batch cooking.

• Minced Products: Thanks to its balanced meat-to-fat ratio, chuck is excellent for flavour-packed minced beef.

Beef chuck is a cost-effective option with strong yield and big flavour—great for foodservice, catering, and retail butchers alike.