Chuck Tender Steak - Local

The Chuck Steak is the same area as the Chuck Roast (forequarter of the cow) but cut thinner like a steak. This area gets a lot of exercise and has well-developed muscles. Because this set of muscles is more exercised, it needs to be braised to be tenderized.

While braising may take longer, it is worth it. Braising is just a fancy way of saying cook it with moisture. Just add a little bit of water to a pan, throw in some veggies, and stick it all in the oven, and you'll end with meat falling off the bone that you can cut with a fork. It's juicy, moist, melting tenderness in every single bite.  

As with all the beef at Drover Hill Farm, it has zero artificial preservatives, is pasture-raised, grass-fed, dry-aged, and they never use hormones, steroids, or antibiotics. They treat their cattle ethically. When you purchase from them, you can feel confident that you're getting the best meat they have to offer.

Try It With:

Cheesy Garlic Roasted Asparagus

Ina Garten's Potato Salad

Mashed Red Potatoes