Chuck Steak | Burnham Grazing | Nutrition Verified
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Burnham Grazing Chuck Steak
EverydayCertified OrganicVerified Origin

Chuck
Steak

Burnham Grazing | Banana Shire, Central QLD

Shoulder cut. Full flavour, some chew, perfect for braising or slow cooking.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookBraise / Slow Cook
TextureFirm, rich
FatModerate
ServeFork tender
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Cut OverviewAbout This Cut

Chuck is cut from the shoulder. It is a hard-working muscle with abundant connective tissue, which breaks down into gelatin during long, slow cooking to create a rich, tender finish.

Tip: Chuck needs time. Anything under 2 hours and it will still be tough. Set it and forget it.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Verified Nutrition Data
Nutritional Values
Data Source

F000774 - Beef, chuck steak, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

180kcal
Energy per 100g
180 kcal
753 kJ · typical average
Macronutrients per 100g
Protein20.0g
Complete protein. All essential amino acids present.
Total Fat11.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
180 kcal / 753 kJ▼
Total energy from protein and fat.
Protein
20.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
11.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
4.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
2.3 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
5.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.7 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
4.5 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000774 - Beef, chuck steak, untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
Chuck Steak | Burnham Grazing | Nutrition Verified
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
No need to bring to room temperature. Cold from the fridge is fine for a long braise.
Best Cooking Method
Low and slow braise in liquid (stock, wine, or tomato base) at 150-160°C for 3-5 hours until fork tender.
Seasoning
Season well before searing. The sear builds flavour. Salt after for crust.
Internal Temperature
Done when a fork slides in with no resistance. Internal ~93°C for fully rendered collagen.
Resting
Rest 15 minutes in the braising liquid before serving. Skim fat if desired.
Recipe Suggestions
Recipes
01
Slow-Braised Chuck with Red WineBraise · 3 hr · Serves 6
▼
You'll Need
1.2kg chuck steak, cut into 5cm chunks2 tbsp beef tallow1 brown onion, diced2 carrots, chunked3 garlic cloves, minced400ml red wine400g tinned tomatoes500ml beef stock2 bay leavesSalt and pepper
Method
1Heat oven to 160°C. Season chuck with salt and pepper.
2Sear in hot tallow in batches until browned on all sides. Remove.
3Saute onion, carrot, garlic until soft. Deglaze with red wine, reduce by half.
4Return chuck to pot. Add tomatoes, stock, bay leaves. Bring to a simmer.
5Cover and braise in oven for 2.5 hours until fork tender. Skim fat. Adjust seasoning.
Tip: Cook this a day ahead. The flavour deepens overnight. Reheat gently.
02
Chuck Steak CurrySlow cook · 3 hr · Serves 4
▼
You'll Need
1kg chuck steak, cubed2 tbsp ghee2 brown onions, sliced4 garlic cloves, grated3cm ginger, grated3 tbsp curry paste400ml coconut milk300ml stockCoriander and rice to serve
Method
1Brown chuck cubes in ghee in batches. Remove.
2Soften onions in the same pot. Add garlic, ginger, curry paste. Cook 2 minutes.
3Return beef. Add coconut milk and stock. Bring to a simmer.
4Cover and cook on low 2.5 hours until fork tender.
5Adjust seasoning. Finish with coriander. Serve over steamed rice.
Tip: Toast your curry paste until it darkens and smells nutty. That's where the flavour comes from.
03
Hungarian Beef GoulashStovetop · 2.5 hrs · Serves 6
▼
You'll Need
800g Burnham Grazing chuck steak, cubed3 tbsp lard or olive oil3 brown onions, sliced4 garlic cloves, crushed3 tbsp sweet Hungarian paprika1 tsp hot paprika2 tbsp tomato paste2 red capsicums, sliced600ml beef stock2 bay leaves1 tsp caraway seedsSour cream and parsley to serve
Method
1Brown chuck cubes in lard in batches. Set aside.
2Soften onions in the pot 10 minutes until golden. Add garlic and both paprikas. Cook 30 seconds off the heat to avoid burning.
3Add tomato paste and capsicum. Cook 2 minutes. Return beef.
4Add stock, bay and caraway. Simmer covered 2 to 2.5 hours until chuck is fork-tender.
5Serve over buttered noodles or with crusty bread, topped with sour cream and parsley.
Tip: Paprika is the soul of goulash. Always use fresh, sweet Hungarian paprika. Old paprika tastes like sawdust.
Independently Verified · NV 1.0
Verified OriginFarms (Stonehaven and Glenroy), region (Banana Shire, Central QLD), and the Burnham family are declared and verified against on-pack and marketing claims.
Full Supply Chain TraceabilityProcessed at Biloela Quality Meats in Biloela. Batch-traceability confirmed under accredited standards.
Transparent Raising PracticesCertified organic and biodynamic cattle, grassfed and grassfinished. Raising method, feed inputs, and handling declared and verified.
No Hormones or Growth PromotantsNo added hormones or growth promotants in the raising program. Declared and verified against on-pack and marketing claims.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
Honest Ingredient DeclarationFull ingredient declaration: BEEF. No additives, injections, or preservatives. Consistent with on-pack labelling.

Nutrition Verified confirms that what Burnham Grazing declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.