A grass-fed chuck steak is a flavorful, nutrient-rich cut from the cow's shoulder, known for its deep, beefy taste, often with good marbling and a robust texture that benefits from proper cooking, like searing and slow-braising to become tender, and it comes from cattle raised solely on pasture. This cut offers a healthier fat profile and rich vitamins and minerals compared to grain-fed beef, making it a popular, affordable choice for hearty meals.
To cook grass-fed chuck steak, sear it quickly on medium-high heat in a cast iron skillet, then finish cooking on lower heat or in the oven to prevent it from drying out, as it's leaner; always use a meat thermometer to hit your target temperature (e.g., 130-135°F for medium-rare), and rest it for 5-10 minutesbefore slicing against the grain for maximum tenderness.