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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.
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.
Each Chuck steak is 2-3lbs, which should comfortably serve four people (or more!).