Another classic secondary cut used for braising with a slightly shorter fibres and less fat than brisket.

Chuck is usually braised but it's also delicious barbecued and tossed through a salad. Try this recipe for Jehan's Summer Salad with Chuck from our book, The Ethical Omnivore.

We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef we source is:

• packed with the farm, certification (if applicable) and breed clearly labelled;
• dry aged for between two to six weeks, depending on the cut;
• minimum 24 months old and could be up to 36 months or older (most beef is yearling);
• hormone and antibiotic-free;
• grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
• a mix of breeds including bio-dynamic Red Angus, organic Belted Galloway and organic Wagyu;
• from NSW and Victorian farms.

The producers we work with are entirely transparent about their processes and welcome all questions. Find out more about our producers.