Moombra Meats - Chuck Steak
All Moombra Meats Products

Chuck
Steak

Pasture RaisedVerified Origin
Chuck Steak
Moombra Meats | Brisbane Valley, QLD

Cut from the neck and shoulder. Marbled, full of flavour, builds into a rich sauce on a slow braise. Honest, hard-working steak that rewards patience.

FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow / Smoke / Braise
TextureShreddable, tender
FatHigh
Serve93°C+ (probe tender)
Cut Overview
About This Cut

Chuck steak is cut from the neck and shoulder of the animal — a hard-working set of muscles that build connective tissue and intramuscular fat. That makes it cheaper than the prime steaks but full of beef flavour, especially when given time. Best results come from low-temperature braising at 150-160°C for 2.5 to 3 hours, or a long slow oven cook in stew form. The collagen breaks down into gelatin and the meat goes silky.

You can also cook chuck steak hot and fast like a regular steak, but only if you slice it thin against the grain after resting. Pan-sear to medium-rare (55-58°C) and let it rest 5 minutes. Anything between rare and medium-well dries the muscle out and the connective tissue will be chewy.

Reducing fat content: Trim visible fat from the edges before braising. The intramuscular marbling stays to enrich the sauce as it renders down.

Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Hear From The Farmers

Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate

Nutrition Verified Podcast · with Jesse & Rob

Watch on YouTube Listen on Spotify
Verified Nutrition Data
Nutritional Values
Data Source

FSANZ AFCD Release 3 F000527 - Beef, casserole meat, boneless, chuck, 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
755 kJ • typical average
Macronutrients per 100g
Protein21.7g
Complete protein. All essential amino acids present.
Total Fat10.4g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium58mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
180 kcal / 755 kJ▼
Total energy from protein and fat.
Protein
21.7 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
10.4 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated
4.19 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
58 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron
1.74 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
5.91 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.8 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
0.11 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
2.88 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD Release 3 F000527 - Beef, casserole meat, boneless, chuck, untrimmed, raw. Typical averages per 100g raw. Not dietary or medical advice.
Moombra Meats - Chuck Steak
Independent Verification
Why This Chuck Steak Earned the Nutrition Verified Tick
Verified Origin
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Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼
Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
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Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
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The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
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Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000527) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
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Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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
Bring to room temperature 1 hour before cooking.
Best Cooking Method
Low and slow is the only way. Minimum 5-6 hours at 150°C or lower.
Seasoning
Season the night before.
Internal Temperature
Done at 90-95°C when probe slides in with no resistance.
Resting
Rest at least 30 minutes before slicing. Against the grain, always.
Recipe Suggestions
Recipes
01
Classic Beef CasseroleOven braise • 2.5-3 hrs • Serves 4-6
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You'll Need
1kg chuck steak, cut into 4cm chunks2 tbsp beef tallow2 brown onions, diced4 garlic cloves, crushed3 large carrots, cut into rounds3 stalks celery, sliced2 tbsp tomato paste200ml red wine500ml beef stock2 sprigs fresh thyme2 bay leavesFlaky salt and cracked black pepper
Method
1Preheat oven to 150°C. Pat chuck pieces dry and season well. Sear in batches in hot tallow until deeply browned. Remove and set aside.
2Cook onions and celery 6-8 minutes. Add garlic and tomato paste, cook 2 minutes.
3Deglaze with red wine. Add stock, thyme and bay. Return beef to the pot. Liquid should just cover.
4Add carrots. Cover tightly and braise 2.5-3 hours until beef is fork tender.
5Remove bay and thyme. Season to taste. Serve with mashed potato or crusty bread. Better the next day.
Tip: Sear in batches. Overcrowding steams the meat instead of browning it.
02
Slow Cooker Beef & Vegetable CurrySlow cooker • 6-8 hrs • Serves 4-6
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You'll Need
1kg chuck steak, in 4cm chunks2 tbsp beef tallow2 brown onions, diced4 garlic cloves, minced1 tbsp ginger, grated2 tbsp curry powder1 tsp cumin, 1 tsp coriander400g tin crushed tomatoes200ml beef stock2 large potatoes, cubedFresh coriander, steamed rice
Method
1Season chuck. Sear in batches in hot tallow until well browned. Transfer to slow cooker.
2Cook onions 5 minutes. Add garlic, ginger and spices. Cook 2 minutes until fragrant.
3Add tomatoes and stock. Pour over beef. Add potatoes.
4Cook on low 6-8 hours or high 3-4 hours until beef is completely tender.
5Season. Serve over steamed rice with fresh coriander.
Tip: Chuck is ideal for slow cookers. The long low cook renders the connective tissue into a silky rich sauce.
03
Isaac's Pulled Chuck SteakSlow cooker • 8-10 hrs • Serves 4-6
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You'll Need
1.5-2kg chuck steak1 cup passata1 cup beef bone broth2 onions, sliced4 garlic cloves2 tsp smoked paprika1 tsp cuminSalt and cracked pepper1 tbsp apple cider vinegar
Method
1Season beef generously with salt, pepper, paprika and cumin.
2Sear hard in olive oil until well browned on all sides.
3Add onions, garlic, passata, bone broth and vinegar to the slow cooker.
4Nestle beef in, liquid halfway up the meat.
5Cook LOW for 8-10 hours.
6Shred, reduce sauce if needed, mix back through. Rich, fall apart, full of flavour.
Watch the Cook
Pulled chuck steak slow cooker
Moombra Chuck Steak
Slow cooked with bone broth and passata. 8-10 hours LOW. Shred, reduce, mix back through.
Tip: Chuck is the best cut for pulled beef. The collagen breaks down completely over 8-10 hours. Reduce the sauce and mix back through for richness rather than dryness.
Independently Verified by Nutrition Verified

Nutrition Verified confirms that what Moombra Meats 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 Release 3 F000527 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.