{"product_id":"chuck-steak","title":"Premium Grass-fed Chuck Steak","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Grass-fed Chuck Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\" id=\"p-rc_98cde4586b99c001-47\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Working Man’s\" Ribeye.\u003c\/b\u003e Sourced from the shoulder (the forequarter), Chuck steak is often overlooked in favor of more expensive cuts, but it is a favorite among butchers for its incredible depth of flavor. \u003cspan class=\"citation-54 citation-end-54\"\u003eBecause it comes from a hard-working muscle group, it features a complex network of intramuscular fat and connective tissue.\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-53\"\u003eBeing \u003c\/span\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"341\"\u003e\u003cspan class=\"citation-53\"\u003egrass-fed\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-53 citation-end-53\"\u003e, this chuck has a clean, savory profile that is far more \"beefy\" than grain-fed alternatives, making it the ultimate choice for slow-braising or dicing.\u003csup class=\"superscript\" data-turn-source-index=\"2\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Low-Temperature\" Surrender\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eChuck steak is naturally firm. If you try to pan-fry it like a Scotch Fillet, it will be tough. However, if you subject it to low, moist heat, the collagen (the \"tough\" bits) transforms into a rich, silky gelatin that coats the meat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Brown the steak whole or in large chunks first to develop a crust.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e Submerge at least halfway in a liquid (beef stock, red wine, or even a dark stout).\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Sweet Spot:\u003c\/b\u003e Cook at \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"24\"\u003e140°C–150°C\u003c\/b\u003e for 2.5 to 3 hours.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e The meat will transition from \"firm\" to \"shred-able\" with a fork. This is the secret to a world-class Beef Burgundy or a traditional Sunday pot roast.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Poor Man's Ribeye\" Grill\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eIf you have a particularly well-marbled piece of chuck (often called the \u003cb data-path-to-node=\"8\" data-index-in-node=\"73\"\u003eChuck Eye\u003c\/b\u003e), you \u003ci data-path-to-node=\"8\" data-index-in-node=\"89\"\u003ecan\u003c\/i\u003e actually grill it, provided you prep it correctly.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e Use a \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"17\"\u003emeat tenderizer\u003c\/b\u003e (the mallet kind) to break up the tight muscle fibers, or marinate it in an acidic base (lemon juice, vinegar, or mashed papaya\/kiwi fruit) for 2 hours.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Cook:\u003c\/b\u003e Grill it quickly to \u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"30\"\u003emedium-rare\u003c\/b\u003e and slice it very thinly against the grain. You’ll get a flavor that rivals an expensive Ribeye at a fraction of the cost.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eThe White Sauce Pair-Up: Creamy Stroganoff Base\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003eChuck steak is the gold standard for \u003cb data-path-to-node=\"12\" data-index-in-node=\"37\"\u003eBeef Stroganoff\u003c\/b\u003e. The \"white sauce\" finish is what turns a simple beef stew into a gourmet classic.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eThe Base:\u003c\/b\u003e Sauté your browned chuck chunks with onions and lots of mushrooms.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eThe Thickener:\u003c\/b\u003e Dust with a tablespoon of flour before adding your beef stock.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eThe White Sauce Finish:\u003c\/b\u003e Once the beef is tender and the liquid has reduced, stir in \u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"84\"\u003e1\/2 cup of sour cream\u003c\/b\u003e (or heavy cream with a squeeze of lemon).\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eThe Key:\u003c\/b\u003e \u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"9\"\u003eDo not boil\u003c\/b\u003e the sauce once the sour cream is added, or it may split. This creates a velvety, tangy white sauce that clings to the beef and egg noodles perfectly.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003ePerfect For:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003eSlow-Cooker Casseroles:\u003c\/b\u003e It holds its shape better than Gravy Beef but becomes just as tender.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003eHomemade Mince:\u003c\/b\u003e If you have a meat grinder, chuck makes the best burger patties because of its ideal meat-to-fat ratio.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003eBeef Pot Pie:\u003c\/b\u003e The rich gravy created by the chuck's collagen makes for a superior pie filling.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232836915278,"sku":"12","price":31.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at7.31.41pm.png?v=1742113937","url":"https:\/\/brooklynfinemeats.com.au\/products\/chuck-steak","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}