All Burnham Grazing Products
Macronutrients per 100g
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
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
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
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.
Nutrition
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
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
Energy180 kcal / 753 kJ▼
Total energy from protein and fat.
Protein20.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat11.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated4.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.3 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc5.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.7 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 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.
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 Ragu
▼Cooked and photographed by Grace. Follow her at @graceeddie_.
You'll Need · Ragu1.5kg 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 Pasta400g plain organic flour4 pasture-raised eggs2 tbsp olive oilPinch of sea salt
Method1Season 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 Wine
▼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
Method1Heat 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.
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