Diced Beef Chuck Steak

Cut from the shoulder (chuck), this diced beef comes from a well-worked muscle with natural marbling and connective tissue that breaks down during slow cooking, delivering deep, savoury flavour and a rich, silky finish.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, the beef is carefully prepared by our butchers for consistent size and even cooking in the pot.

Best suited to slow, gentle cooking, chuck becomes meltingly tender in stews, casseroles and braises. Ideal for dishes such as beef bourguignon, classic beef stew, daube, or slow-cooked ragu, where time allows the cut to develop its full depth of flavour.