USDA Choice Angus Chuck Steak (Chuck Roast Cut) - 450g-500g

Cut from the upper shoulder primal, the USDA Choice Angus Chuck Steak is renowned for possessing the deepest, most intensely savory "real beef" flavor of any cut on the steer. Packed with abundant natural collagen and intramuscular fat, this steak transforms into fall-apart, buttery tenderness when cooked low and slow or braised.

Whether you're crafting rich beef stews, meltingly tender pot roast, Texas-style smoked beef, or birria tacos, our thick-cut USDA Choice Angus Chuck provides unmatched rich gravy and beefiness that leaner cuts simply cannot deliver.

Product Highlights:

• Grade: Authentic USDA Choice Angus Beef
• Cut: Shoulder Chuck Steak / Chuck Roast Cut
• Thickness: ~1 inch thick hearty cut
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to lock in deep beef flavor and moisture
• Best Cooking Methods: Braising, slow cooker, pot roast, Dutch oven, or smoking
• Delivery: Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook USDA Angus Chuck Steak

Method 1: Fork-Tender Braising / Pot Roast (Recommended)

Low and slow cooking dissolves the natural collagen in the chuck steak, creating a naturally rich, glossy sauce and fork-tender meat.

1. Brown the Meat: Pat the steak dry and season generously with salt and black pepper. In a Dutch oven or heavy pot, heat 1 tbsp oil over high heat and sear the steak for 3–4 minutes per side until a deep dark crust forms. Remove and set aside.
2. Aromatics: Lower the heat to medium. Sauté diced onions, garlic, carrots, and celery in the remaining beef fat until softened.
3. Deglaze: Pour in 1 cup of red wine or beef broth, scraping up all the golden, browned bits stuck to the bottom of the pot.
4. Low & Slow Simmer: Return the steak to the pot, add beef stock until the meat is about half-submerged, and add herbs (thyme, rosemary, bay leaf). Cover tightly with a lid.
5. Cook: Simmer on very low heat on the stovetop or in an oven preheated to 300°F (150°C) for 2.5 to 3 hours until the beef can be pulled apart with a fork.

Method 2: Reverse-Sear for Steak Lovers

1. Season generously with salt and pepper.
2. Bake in an oven at 225°F (105°C) for ~45 minutes until internal temp reaches 125°F.
3. Flash-sear in a smoking-hot cast-iron skillet with butter, garlic, and herbs for 60 seconds per side.
4. Rest for 10 minutes and slice very thinly against the grain.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw USDA Choice Angus Chuck Steak

Frequently Asked Questions (FAQ)

What is the difference between a Chuck Steak and a Ribeye?

While the Ribeye comes from the rib primal and is naturally tender enough for quick high-heat grilling, the Chuck Steak comes from the hard-working shoulder primal. Chuck contains more connective tissue and collagen, which makes it significantly more flavorful, but requires slower cooking or thin carving across the grain to unlock its tenderness.

Can Chuck Steak be cooked like a normal steak in a skillet?

Yes, but with technique! If cooking as a traditional steak, we recommend marinating it for 4 to 8 hours to soften the fibers, or cooking it via reverse-sear / sous vide to medium-rare, followed by thin slicing against the grain.

Is this cut good for smoking or making BBQ beef?

Exceptional. In the barbecue world, smoked chuck steak is known as the "Poor Man’s Brisket." When smoked over wood at 225°F to an internal temperature of around 203°F, it yields juicy, deeply barked shredded beef that rivals traditional brisket flat at a much faster cook time.