Angus Chuck Steak
$26.99per kilogram
Braise it rather than grilling it, and it eats better than its price.
How much, and how long
- Per adult
- 220ga guide, not a rule
- A kilo feeds
- about 5 adults
- Cook it
- Slow cook · Oven · Braise · Slow cooker
- Minutes
- 150-180about 2.5 to 3 hours
- Inside
- 90°C+, fork-tender
Boneless braising cut. A kilo feeds five in a stew or pie.
About this cut
Chuck is the shoulder: muscle with fat and connective tissue running through it, which is exactly what a long cook needs. Grilled quick it will fight you; braised long and low it turns into the best thing on the table. Stews, pies, ragu, the Sunday pot. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
Sear it hard in batches, then liquid, lid on, and two and a half to three hours in a low oven or the slow cooker. It is done when it is fork-tender, about 90°C inside; time matters more than the number. Leave it whole for a pot roast or cut it into big cubes; small pieces dry out before the tissue melts. Let it sit ten minutes off the heat before serving.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Gluten free.
Best used for
Slow cooker, curries, casseroles, braised beef, pulled beef.
Not the right choice?
The cuts to buy instead are below, with prices.
Cooking something else?
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Angus New York Steak
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For very lean roasting
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$21.99per kilogramBrisket. Cook it low for hours and it does the rest.
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