Chuck steaks are cut from the portion of the chuck roast. Cut from the fifth rib in the upper shoulder of the cow, chuck primal, this tender steak shares many of the extraordinary qualities of the ribeye steak. With exceptional marbling, flavor and tenderness this is our most affordable steak. This melt in your mouth steak is worth the purchase. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.
Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts.
Grilling, Pan frying, Oven, or Braised
Grill: Heat the grill to medium to medium high. Brush with oil for a better char.
Season the steak with salt, at minimum, or favorite seasoning. Sear each side for a minute or two for a brown and crispy outer layer. Move steaks to a lower heat and cook for another couple minutes. Take off the heat and let it rest for a few minutes.
Stovetop: Heat a cast-iron skillet over medium high heat on the stove. Season your Wagyu chuck steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then turn down heat on skillet. Cook for a few more minutes, then remove steak to rest for a few minutes.
Where does the Chuck steak come from?
Chuck steaks are cut from the portion of the chuck roast. Cut from the fifth rib in the upper shoulder of the cow, chuck primal. The largest primal cut.
Premium Dakota Beef is raised on our family farm in South Dakota. We hand select our beef for processing to ensure the best quality beef for our customers from our farm to your table. Our beef is processed at a family-owned butcher shop that is USDA certified.