WAGYU CHUCK STEAK

Shipping is free for orders over €199 ; otherwise, it's €12.90 (up to €199) or €29.90 (up to €100). Express shipping is available throughout the EU, with your order delivered frozen in sustainable insulated packaging with dry ice. Delivery takes 1–2 days; you can select your preferred delivery date in the shopping cart.

Once your parcel has been shipped via DHL Express , you will receive a separate email from DHL Express . You can easily grant permission to leave the parcel in a safe place via this email, if desired. A delivery release authorization for DHL Standard does not automatically apply to DHL Express and must therefore be granted separately .

Need help choosing? Our free digital beef finder can help – just take the test ! For personal advice or tips on perfect preparation, Christoph will be happy to assist you at +49 151 2759 3571 .

Pan / Grill / 800 degrees

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

The Chuck Steak Cut, made from our premium dry-aged Wagyu beef, offers an unparalleled blend of tender texture and rich flavor.
In America, the term "Chuck Eye Steak" is far more common than in Germany. The term refers to the short rib steak from the lower rib area, which is considered the most tender part of the beef shoulder. In Germany, Chuck Roll, Nackensteak, Schultersteak, or Zungenstück are other names for this special cut of beef. The perfect balance of fat and muscle is what makes the Chuck Roast so popular.

The Wagyu chuck steak can be gently grilled or cooked sous-vide. This neck steak offers a variety of preparation options. You can also find suitable recipes in our online shop.
When choosing between chuck flap steak and beef chuck steak, there's no clear winner for us. Both impress with their intense flavor and superb marbling.

If you're already familiar with the popular Wagyu Chuck Roast from Japan, you've come to the right place. For true connoisseurs who have long desired a Chuck Steak from Germany, we offer the opportunity to purchase Wagyu Chuck Steak.