$6.00 – $18.00
Chuck steak. For the best casserole or stew you need meat with plenty of muscle containing collagen – thats the tough stuff that turns to meltingly soft gelatin when cooked long and slow, giving the meat a moist and tender texture. A bit of extra fat in the cut also helps with keeping the meat soft and moist, and the excess can be removed from the top of the liquid after cooking. Pack size approximate to nearest 100g.
If you're in Golden Bay, look out for our popup farm stall at 35 Bird Rd - the blackboard will be out on the main road when we're open. Dismiss