0208 166 2688

Whole Chuck

£6.18/Kg 4-6
5Kg / £30.90
All round economy cut

This is so versatile it makes for a great “workhorse cut”.

Use it for pot roasts, stews, casseroles... even mince.

If you chop your own stewing steak you get to decide exactly how lean you want it to be.

It's a favourite of gourmet burger joints... because it's fat content makes for juicy burgers with a robust beefy flavour.

  • What's Delivered?

    Delivered vacuum packed.

  • What do you need to do?

    Chill it, trim it and slice it. This is a large chunk of meat.

    Chuck is a cut from the shoulder, so it's made up of many different muscles. If you're cutting it up for braising, or stewing steak, you'll likely get irregular pieces—some leaner, some fattier, some tenderer, some tougher.

    Search Youtube for “beef chuck roll how to” or “how to cut a beef chuckroll” for a short video that shows you how it's done.

  • How long will prep take?

    10 minutes

  • Safety Notes

    Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.

  • Refrigeration

    2-3 days

    With fridge set at 1-4 °C

    Unopened vacuum pack 2 weeks


    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.


    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    Whole 4-6 months

    Sliced 2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.