When it comes to beef, the chuck has long been typecast — thought of as slow-cooking only, destined for casseroles and stews. But that’s changing. Thanks to a new generation of chefs, foodies, and ethical producers, the humble chuck is having a serious glow-up.

“Give me a chuck eye and a hot grill — that’s all I need for a weekday steak night. It’s the kind of cut that lets the beef do all the talking.”

— Aaron Franklin (Franklin Barbecue, Austin, TX)

Inside this primal are some of the most flavourful, tender, and versatile cuts in the entire carcase. And when they’re from Speckle Park Certified — renowned for marbling, flavour, and ethical farming — these cuts don’t just match the premium line-up… they elevate it.

What Makes Chuck So Special?

Coming from the hardworking shoulder, chuck is deeply marbled, full of flavour, and — when broken down with skill — yields steak-quality gems that rival fillet or sirloin. Unlike traditional cuts that are well-known but limited in variety, the chuck offers depth, range, and surprise.

Let’s explore the unsung heroes chefs are raving about.

Flat Iron

Cut from the top blade, this is the second-most tender muscle in the carcase — but with more marbling than fillet. It’s forgiving on the grill, quick to cook, and deeply savoury.

Pair with: Horseradish cream, roasted carrots, crunchy kale chips
Chefs who love it: Curtis Stone has praised its tenderness and flavour, highlighting it as an underrated cut that delivers exceptional results on the grill

Denver Steak

From the under-blade, this cut is rich, buttery and beautifully marbled. Best hot and fast with a rest — or reverse-seared for perfection.

Pair with: Charred broccolini, mash with bone marrow butter
Chefs who love it: Regularly featured in fire-first restaurants across Australia. Dave Verheul of Embla, Melbourne, often includes it in seasonal tasting menus and it features on Neil Perry’s Song Bird menu at Double Bay.

Petite Tender (a.k.a. Teres Major)

A small, lean, tender muscle often mistaken for tenderloin. Petite in size, but massive in impact.

Pair with: Truffle mash, garlic confit, balsamic glaze
Chefs who love it: Jess Pryles creator of Hardcore Carnivore is a big fan of the petite tender, as is celebrity chef Robert Irvive who has a restaurant at the Tropicana in Las Vegas and at the Pentagon.

Chuck Eye Steak

Often called the “poor man’s ribeye,” this cut is taken from just beside the rib primal — and shares the same incredible marbling and flavour.

Pair with: BBQ’d with a coffee rub, served with slaw and grilled corn
Chefs who love it: Aaron Franklin (Franklin Barbecue, Austin, TX): “Give me a chuck eye and a hot grill — that’s all I need for a weekday steak night. It’s the kind of cut that lets the beef do all the talking.”

Why It Matters:
Whole Animal, Full Flavour

Celebrating chuck isn’t just trendy — it’s necessary. Respecting the full animal is a core value of Speckle Park Certified, and it’s one echoed by chefs who value sustainability, nose-to-tail eating, and flavour-forward cooking.

These cuts are more than budget-friendly alternatives — they’re the new frontier in quality beef.

Utilising an animal to its highest purpose is important.

Where to Start

Whether you’re a home cook or a restaurant chef, these cuts are easy to love once you’ve had the chance to try them. Our Speckle Park Beef Boxes often feature chuck treasures like flat iron, Denver, or petite tender — giving you restaurant-level flavour with real farm values.

An unsung hero: Why the Chuck is stealing the show