Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Fresh Halal British Beef Chuck, boneless, is a shoulder cut for slow cooking, sold as steaks, dice, strips and mince. Certified Halal and Produced in the UK, this Red Tractor Approved chuck comes packed 500g to 4kg, fat-on or fat-off, suited to stews, curries and keema.
What Cuts and Packs Are Available?
Cut to order as 225-250g or 450-500g steaks, a 1cm Galbi-style min steak, or diced 10-15g, 25-30g and 50-60g. Strips at 20-30g or 50-60g, chunks at 160-180g, plus mince.
Every cut is trimmed fat-on or fat-off and packed at 500g, 1kg, 2kg or 4kg.
How Do You Cook Chuck?
Chuck wants low, slow heat: braise diced chuck for keema over a gentle simmer for around 1.5-2 hours, or slow-cook steaks until tender. Fat-on cuts baste themselves; fat-off dice makes a leaner curry.
Butcher's tip: Brown the meat before adding liquid — the fond left behind carries most of the flavour.
Is Chuck the Same as Brisket?
No, both are slow-cook forequarter cuts, but chuck is the looser-grained shoulder muscle, while brisket sits lower on the chest with a fat cap. This chuck is sold boneless in 500g to 4kg packs, cut as steaks, dice, strips or mince, not a single brisket joint.
Pick chuck for pieces that break down evenly in stew or keema; brisket suits pot-roasting as one whole joint.
How Do You Store This Chuck?
Keep chuck refrigerated until ready to cook, allowing around 12 hours to defrost. Cook it the day it arrives, from fully thawed.
Once opened, use within a couple of days and keep raw beef away from other foods in the fridge.
Choose from 500g, 1kg, 2kg or 4kg packs depending on how many you're feeding. The 500g pack suits a small midweek curry, while the 4kg pack covers a bigger batch of stew or keema for freezing in portions.
Keep this chuck refrigerated until you're ready to cook, and allow around 12 hours to defrost fully if it's frozen.
Cook or freeze it the day it arrives, and always cook from fully thawed meat rather than partially frozen.
Typical values per 100 g (raw):
| Energy | 185 kcal |
|---|---|
| Protein | 19.14 g |
| Fat | 12.02 g |
Basis: boneless beef chuck eye roast, lean and fat together. Reference: USDA FoodData Central, "Beef, chuck eye roast, boneless, America's Beef Roast, separable lean and fat, trimmed to 0" fat, choice, raw" (FDC 168661).
This boneless chuck suits keema, beef curry, stews, chilli con carne and pot roasts. Diced chuck works well in South Asian-style qorma and karahi, and the chunks suit Middle Eastern-style slow-braised tagines.
Use the mince from this cut for koftas or a rich Bolognese base.
Keema curry: Brown 25-30g diced chuck, then simmer with onions and spices for around 45 minutes, until the meat pulls apart easily.
Slow-braised chuck steaks: Sear 450-500g steaks, then braise in stock for 2-3 hours until they're tender.
Beef strips stir-fry: Quick-fry 20-30g strips over high heat for a fast midweek dinner.
How much chuck should I buy per person for a slow-cooked dish?
Chuck loses moisture and fat as it cooks down, so buy more raw weight than you would for a quick-cook steak. A 1kg pack is a reasonable starting point for a family portion of stew or keema, scaling up to the 2kg or 4kg pack for a larger batch.
Why does chuck shrink so much during slow cooking?
The connective tissue and fat that make chuck suited to long, low cooking render out as it cooks, reducing the weight of the finished dish against the raw cut.
Does fat-on or fat-off chuck give a better yield?
Fat-on chuck renders down and bastes the meat as it cooks, while fat-off chuck gives a leaner but slightly smaller portion once it's cooked.
How do I know I've allowed enough for the table?
Compare the pack size to your usual raw-meat portion and add a margin for the fat and liquid lost during a long braise — the 4kg pack is sized for bigger gatherings using this same boneless chuck.