Blade Steak (kg)
15,00€
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The chuck is a muscle group from the forequarter of the ox — working muscles with a firmer texture than hindquarter cuts and a more pronounced flavour than the loin. Chuck steak is suitable for both steaks (medium temperature, quick cooking) and slow stews (moderate collagen that develops texture with long cooking).
Benefits
- More pronounced flavour than the hindquarter — characteristic of forequarter muscles
- Versatile: pan-fried steaks or slow oven stew
- Available whole or sliced into steaks
- Good value for money in the beef catalogue
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Steak: 2–3 minutes per side. Stew: 2–3 hours.
- Recommended Method
- Steak: pan-fry at 200°C. Stew: oven at 140°C.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
