Chuck Steaks

$ 140
Chuck Steaks - is currently on backorder. You may still purchase now though and we'll ship as soon as more become available.
  • Each order includes 4 chuck steaks
  • Average weight of each steak is 12-14 ounces
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in individual vacuum sealed packages, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight/size of actual product may vary.

 

Order Includes

4 Chuck Steaks

Flavor Profile

Similar to Ribeye

Best for

Grilling & Braising

Product Details

You may not know about Chuck Steak. Lucky you! We wish we could be reintroduced to this marvelous cut. But you can only have one first, and this is yours.

Chuck Steak comes from the chuck primal (a key locomotive muscle group) and has a flavor profile very similar to Ribeye. But unlike that famous piece of meat, the Chuck is far more affordable and versatile. Since all of our meat is Wagyu, this sumptuous and deeply marbled cut can be prepared in many ways — high-temp sear on a grill or cast-iron skillet, thin-sliced shabu-shabu — and not lose any of its rich flavor. But to appreciate it in its full glory, we recommend marinating and braising the Chuck for a long time, breaking down all the delicious connective tissue and enjoying it bite by tender bite.

  • Each order includes 4 chuck steaks
  • Average weight of each steak is 12-14 ounces
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in individual vacuum sealed packages, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight/size of actual product may vary.

 

Prep Tips

Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance.) We also suggest bringing thawed steaks to room temperature for 30 minutes or so.

We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.

Aside from the heavenly braise mentioned at left...

Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let rest for 5 minutes, if you can wait. 

Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on stove, and add a pat of butter or oil. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then transfer skillet to the oven for a few minutes, maybe 4 or 5. Take out and let rest for 5 minutes. We dare you.

quote

Now Chuck isn't known to be that great a cut compared to a NY or Ribeye cut or that's what I thought. Not when the Chuck is from a Lone Mountain Wagyu. Honestly, I'm so happy with this cut in terms of quality, marbling, taste, tenderness.

Andrew R. , Verified Customer

Customer Images

Shipping Information

We ship via UPS. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Orders placed after 10am Central will ship the next eligible day, based on shipping preference. Email info@lonemountainwagyu.com with any shipping and delivery questions.

  • FREE shipping for orders over $240 after discounts applied
  • Standard shipping: $20 for orders under $240
  • 2-Day shipping: $65
  • Overnight shipping: $85
See full delivery schedule

Handling & Thawing

Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!

Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.

Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.