CONFIDENCE IN YOUR CUT
CHUCK
The extremely versatile chuck is derived from the neck area of the animal accounting for around 5.7% of the carcase.
Made up of multiple muscles, it is a well-used area so contains a great deal of connective tissue. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods.
WHOLE CHUCK
CHUCK ROAST
CHUCK EYE LOG
DELMONICO & DENVER STEAK
CHUCK TAIL FLAP
MINCE
CUBED PIECES
CHUCK RIBS
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