The juiciness of beef chuck
The chuck is a forequarter cut. These steaks contain intramuscular fat, which contributes juiciness and helps produce a tender texture when they are cooked correctly.
They are a versatile option for everyday meals and make it easy to prepare a meat dish without complicated cooking.
How to cook them
They can be cooked in a hot frying pan or on a griddle, controlling the cooking time so the meat does not dry out unnecessarily.
They also work well on the grill. Serve them with vegetables, potatoes or salad, or use them in sandwiches and other simple dishes.
The product is supplied in a 1 kg tray and vacuum packed.
About Tolecarnes
Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.
Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.
During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.
Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.
Frequently asked questions
Why are chuck steaks juicy?
The chuck contains intramuscular fat, which contributes juiciness and flavour during cooking.
What is the pack format?
They are supplied in a 1 kg tray and vacuum packed.
Can I cook them on a griddle?
Yes. They are suitable for a frying pan, griddle or grill, without extending the cooking time more than necessary.
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