Chuck steak for roasting or casseroling. The beef chuck steak, cut from the forequarter of the cow, is revered for its marbling and beefiness. Used for everything from burgers and ragu to pot roast and curries, the chuck steak can even be griddled fast and hot when cut into cross-sections. We roll our chuck steak into neat pot roasting joints, although on request we can dice or slice. To do this, let us know in the comments section when you order.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.