The chuck steak is a cut taken from the Chuck primal, meaning the animal’s shoulder area. This part of the animal can be tough, but also deeply flavorful. The key is proper cooking. The chuck steak is best marinated and then cooked in the oven, or it can be braised or slow cooked.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.