The Chuck Steak is the same area as the Chuck Roast (forequarter of the cow) but cut thinner like a steak. This area consists of heavily exercised, well-developed muscles. Because this set of muscles is more exercised, it needs to be braised to be tenderized. Braising involves cooking with moist heat to tenderize and soften the meat. But don’t let that little bit of extra work deter you: our Chuck Steak can become one of the most tender cuts if prepared properly. When properly cooked, the Chuck provides juicy, moist, melting tenderness in every single bite.
As you’ve likely come to expect, all of our beef is pasture-raised, and none of our animals are given hormones, steroids, drugs, or antibiotics. Our cattle are ethically raised and free to roam the pastures.