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chuck steak

Chuck steak is a cut from the shoulder area of the cow, specifically from the chuck primal. It is a working muscle, which means it is relatively tough with a lot of connective tissue, but also well-marbled with fat. This combination gives it a robust, beefy flavour and makes it versatile for different cooking methods. Because of the collagen and marbling, chuck steak responds exceptionally well to slow-cooking techniques like stewing or braising, where low, gentle heat transforms the tough fibres into tender, succulent meat while thickening the sauce naturally.

For stews, chuck steak is one of the most reliable choices. Cut into cubes, it holds its shape while slowly becoming tender and flavorful. The connective tissue melts into gelatin, giving the stew a naturally thick, rich body. It absorbs aromatics, stock, wine, or tomato-based liquids exceptionally well, making it perfect for hearty, traditional stews or curries that need both depth of flavour and satisfying texture.

Interestingly, chuck steak can also be cooked as a regular steak, though it requires special care. Methods like slow pan-searing, sous vide, or pressure cooking help break down the tough fibres while keeping the meat juicy. Unlike leaner steaks, chuck steak benefits from longer cooking to soften its muscle fibres, resulting in a tender, flavorful cut that is both economical and satisfying. Its versatility—suitable for both stew and steak - makes it a favourite for home cooks seeking flavour and value in one cut.
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