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.
Delivered vacuum packed.
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.
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.