All Burnham Grazing Products
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.
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
Grace's Homemade Beef RaguSlow cooker · 6-7 hrs · Serves 6
▼

Cooked and photographed by Grace. Follow her at @graceeddie_.

You'll Need · Ragu
1.5kg chuck steak, cut into 4 equal piecesSalt and cracked pepper3 tbsp grass-fed ghee (or oil of choice)1 large brown onion, diced3 garlic cloves, minced1 cup shredded carrot1 cup shredded celery3 tbsp tomato paste1 handful cherry tomatoes1.5 x 400g cans crushed tomatoes3 dried bay leaves1 dried rosemary sprig1 tbsp oregano1 tbsp thyme1 tsp onion powder2 tbsp organic beef stock1 cup water1 cup red wine1 tbsp balsamic vinegarSprinkle of raw sugar½ cup saved pasta water
You'll Need · Egg Pasta
400g plain organic flour4 pasture-raised eggs2 tbsp olive oilPinch of sea salt
Method
1Season beef well with salt and pepper. Heat 1 tbsp ghee in a large pot over medium-high heat, brown the beef on all sides. Transfer to the slow cooker.
2Lower to medium heat and add the remaining 2 tbsp ghee. Sauté onion and garlic 2 minutes, add the carrot and celery, cook 5-6 minutes. Add to the slow cooker.
3Add all remaining ragu ingredients except the pasta water, stir. Lid on, cook on high 4-5 hours, then 2 on low, until the beef shreds easily.
4An hour before serving, lift the beef out, gently shred, return to the slow cooker on warm.
5For the pasta, pile the flour, make a well, pour in the eggs, oil and salt. Mix with a fork, pulling in the sides until a shaggy dough forms. Knead, rest 30 minutes, roll and cut. Cook 2-4 minutes.
6Stir the saved pasta water through the sauce, thicken 10 minutes. Plate the pasta, ragu on top, finish with fresh basil, parmesan and cracked pepper.
Tip: Make the pasta while the beef cooks: 30 minutes rest, 2-4 to cook.
02
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.
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.