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Taken from a 5 rib forequarter with blade, shin and brisket removed. From the bone in 5 rib chuck all bones, cartilage, maton grizzle, ligamsoitum nuchae and lymph nodes are removed. The chuck is a hard working set of muscles with plenty of connective tissue.


Secondary Cuts

Chuck steak

Chuck steak is prepared from a five rib foresaddle with the blade, shin and brisket removed. Because it comes from a hard-working muscle set, it has plenty of connective tissue . Using a slow, low cooking method breaks down this tissue resulting in full flavour and tenderness.

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