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Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.


Secondary Cuts

Chuck steak

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, slow cooking methods. The connective tissue gently melts, infusing a rich flavour and creating a tender fall-apart texture.

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