All Moombra Meats Products
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 OverviewAbout 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
SourcingHow 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
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.
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
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.
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

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Independently Verified · NV 1.0
Verified OriginFarm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain TraceabilityProcessing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising PracticesRaising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing MethodsThe grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional ProfileNutritional 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 AdditivesFull ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.

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.