Chuck

Beef chuck from the shoulder, sold whole by the piece and charged by its real weight. Braise it or cook it low and slow until it is tender.

What it is. Chuck is the beef shoulder: a large, hard-working cut with plenty of fat and connective tissue. We sell it whole, by the piece, so you can cook it in one go or cut it into smaller roasts and stew cubes yourself.

Taste and texture. Deep beef flavor. Cook it low and slow and the connective tissue melts, so the meat turns soft and juicy. Cook it fast and it stays chewy.

How to cook it. Low and slow. Braise it covered, with a little stock, in a low oven at about 150 °C, or cook it on a covered charcoal grill over indirect heat (coals to one side, meat on the other). Plan on more than 3 hours, usually 3½–4 hours for a whole piece, until a probe slides in easily. Rest it before you slice or pull it.

Pack and storage. Sold whole, by the piece, and charged by its real weight: about 4.8–5.2 kg (fresh or frozen), 5–7 kg (frozen) or 10–11 kg (frozen), depending on the version. Arrives vacuum-sealed. Fresh: keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery. Frozen: keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter.

Where it comes from. Depending on the source you choose: Australian Black Angus or our house line, Grillsons Select. Our butchers check every batch. Vacuum-sealed and packed the day it ships.