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Chuck Tender

£7.13/Kg 4-6
1.5Kg / £10.68
An affordable, versatile cut. Great for slow cooking

A big chunk of meat that's an extension on the rib-eye. It'll easily feed six hungry people.

Just don't get fooled by the name.

Chuck tender is not tender... unless it's cooked right.

All you have to do is let the heat work it's magic. Long and slow.

The reward... an evening meal, choc full of beefy flavour.

You can even slice it and - with a bit of preparation – fry it as a steak. Some chefs now refer to it as “poor mans rib-eye”.

Sure, it's got more chew than rib-eye. But it more than makes up for that in the affordability and flavour department

Simply tenderize it, anything acid will do. Fry it hot. And eat it rare.

Or, you've got the time – and want to do less work – braise it slowly in the oven in a bit of beef stock and red wine.

Even better, sear the meat and do it in a slow cooker for 7-8 hours. Result... amazing!

  • What's Delivered?

    Delivered in a vacuum pack.

  • How long will prep take?

    5 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.