Chuck steak

Chuck steak comes from the cow’s shoulder. It has good flavour but often contains connective tissue, so it can be chewy if cooked quickly; slow, moist cooking usually makes it tender.

Brown it well, then braise it with a little stock, wine or water in a covered pot at 150°C for about 2½–3 hours, until a fork slides in easily. Keep the liquid at a gentle simmer rather than a boil.

Yes, if it is cut thinly or has been tenderised: grill it quickly over high heat and slice across the grain. For a thick, connective-tissue-rich piece, braising is usually a better choice.

Choose a piece with fine streaks of fat through the meat and a similar thickness throughout. Ask whether it is suitable for grilling or intended for braising, as chuck steaks can differ in tenderness depending on where they are cut.

Keep it sealed in the fridge and cook it by the use-by date; store raw meat below ready-to-eat food to prevent drips contaminating it. Freeze it tightly wrapped, then thaw it in the fridge before cooking.

Use it for a slow-cooked beef stew, pot roast or steak and ale pie filling. Root vegetables, mushrooms and onions work especially well in the braising liquid.

For a stew or braise, beef shoulder or blade steak works well because both suit slow cooking. For a quick-grilled steak, choose a naturally tender cut instead; chuck steak may remain chewy.

Chuck steak is high in zinc, with 6 mg per 100 g, and is a source of iron, selenium and vitamin B12. It also provides 19 g of protein per 100 g.