Wagyu Chuck Steak

Chuck steak comes from the shoulder. It has more connective tissue than a loin steak, which gives it big beef flavor and means it rewards the right cooking.

Two ways to cook it: sear it hot and serve it sliced thin against the grain at medium-rare to medium, where the Wagyu marbling keeps it juicy, or brown it and braise it low and slow until fork-tender for a pot roast-style dinner.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.