1kg Chuck Steak
A boneless cut taken from the first three ribs of the forequarter and extending up to the neck. A less tender open grained meat with minimal fat. A large working muscle with strong connective tissue means it is a cut best suited to slow cooking methods. It is one of the more economical cuts of beef. Many people may avoid buying it because of some visible fat - yet this is what makes the chuck steak so flavourful, ideal to cube for stews and curries.
HOW TO COOK
In the warmer social season, marinating the beef for several hours before cooking will not only help tenderise the steak, but provide a flavorsome base that can be used on the grill or skillet. Place the marinated steak on a hot plate and grill for 15-20 minutes or as per recipe instructions. Alternatively, when using a skillet, it is important to ensure the beef does not stick to the pan, which may lead to piercing or prodding the steak. This will cause precious juices to escape resulting in a less moist, less tender result. When grilling or pan-frying, always allow the steak to rest for around 7 minutes after cooking to ensure the juices return to the centre of the steak for a more succulent result.
Given the tough trait of the chuck, using a slow cooker gives the most fork-tender result. Dice the steak and brown over medium-high heat before transferring to a slow cooker or casserole dish. Cover with a braising liquid suggested by the recipe and cook over several hours for a hearty, rich and flavorsome dish.
