Beef Chuck Steak
Wagyu-Angus raised. Bold flavor. Everyday versatility.
Average Size: Approximately 0.6–1.0 lb per steak
 
Cut from the shoulder (chuck primal) adjacent to the ribeye, the chuck steak shares ribeye’s longissimus muscle for deep, beefy flavor with satisfying marbling. It’s excellent seared hot in cast iron or marinated and grilled, and can also be slow-braised for ultra-tender comfort meals.
 
Key Benefits:
Ribeye-adjacent muscle delivers rich, steakhouse flavor at a better value
Wagyu-Angus marbling keeps each bite juicy and tender
Versatile for quick searing, grilling, or low-and-slow braising
Great weeknight steak that’s equally at home in tacos, salads, or sandwiches
 
Health Benefits:
High in complete protein to support strength and recovery
Rich in heme iron, zinc, and B12 for energy and immune health
Satiating natural fats from fine marbling
Fits whole-food, low-carb, and performance-focused eating styles
 
Farm Promise: All-natural, pasture-raised, no antibiotics, non-GMO.
 
USDA Safe Cooking Guidelines:
Cook whole-muscle beef to a minimum internal temperature of 145°F (63°C) and rest 3 minutes
For best steak texture: sear to 130–135°F (medium-rare) and rest before slicing
For braised applications: cook low and slow to 190–205°F internal until fork-tender