Diced Chuck Steak

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British Beef

Taken from the shoulder, this hard working muscle is the perfect cut for stewing, slow-braising, casseroles and pies. Available trimmed and diced, off the bone.

All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range. Responsibly reared in the Glens of Scotland.

Allergens are stated in BOLD CAPITALS

100% Beef

To cook diced chuck steak, start by seasoning the meat with salt and pepper. Heat a splash of oil in a large casserole or heavy-based pan. Brown the steak in batches over medium-high heat, ensuring it's well-sealed. Remove the meat and set aside. In the same pan, sauté chopped onions, carrots, and celery until softened. Add garlic and cook for another minute. Return the meat to the pan, add beef stock, a splash of red wine, and your choice of herbs (like thyme or bay leaves). Simmer gently for 2-3 hours until the meat is tender. Serve with mashed potatoes or crusty bread.