Description
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 you’ve likely come to expect, all of Drover Hill Farm's beef is pasture-raised, and none of their animals are given hormones, steroids, drugs, or antibiotics. Their cattle are ethically raised and free to roam the pastures.