The chuck, sourced from around the shoulder area of the cow offers a very economical cut that’s low on price but high on flavour. It’s also commonly referred to as a braising steak here in the UK, and due to its high fat and flavour content, it is often sold as ground beef.
The blade is a little different, but is procured from the same area as the chuck steak but again packs lots of flavour for a modest price. Cuts include the top blade steak and under blade steak, which contain quite a lot of connective tissue and collagen, which breaks down during cooking and adds more flavour.
As chuck steaks are commonly referred to as braising steaks, it doesn’t take Sherlock Holmes to figure out how best to cook them. More often than not, you are likely to buy the chuck steak, and indeed the blade steak already diced.
With this in mind, chuck and blade is ideal for use in slow cooking, and lend themselves well to use in casseroles and stews. The classic French dish of Beef Bourguignon can elevate this cheap cut of meat to something special, but a wholesome and heart-warming beef stew can also get the best from this versatile cut of beef.
If you are ready to get cooking with chuck steaks, look no further than our fresh Scotch beef stewing steak. Hand diced by our skilled butchers, excess gristle and fat has been removed from the chuck and is ready for use in stews, casseroles and steak pies.
Procured from Scotch beef cattle, our high-quality meat is delivered freshly to your door when you order online with us.