Chuck Petite Tender

Chuck Petite Tender – Cut from the shoulder of our 100% grass-fed Hereford cross cattle, the chuck petite steak is a smaller, well-marbled steak with a deep, savory character. Sometimes called a petite chuck or shoulder steak, it offers impressive flavor and tenderness when cooked properly. Best prepared with high heat and simple seasoning, it’s a practical, no-nonsense steak that delivers richness without the ribeye price tag.

What makes grass-fed beef a good choice?

Our Hereford cross cattle are pasture-raised, grass-fed, and grass-finished on our farm. They spend their lives grazing open fields, eating only grasses and forages, never grain. That diet and lifestyle produce beef that’s leaner, nutrient-dense, and deeply flavorful. These cattle are part of our regenerative system, rotating across pasture alongside our pigs and poultry to build soil health and long-term resilience.

Cooking Tips:

• High Heat: Chuck petite steaks do best with a quick, hot sear in a cast iron pan or on the grill.
• Don’t Overcook: Aim for medium-rare to medium to maintain tenderness.
• Rest and Slice: Let the steak rest, then slice across the grain for the best texture.

Recipe Ideas:

1. Cast Iron Chuck Petite Steak – Hard sear, finish with butter and herbs, and serve with simple sides.

2. Grilled Petite Steak – Season well, grill quickly, rest, and slice.

3. Steak and Eggs – A great breakfast or brunch steak when sliced thin.

4. Steak Salads or Bowls – Slice and serve over greens or grains with roasted vegetables.

A solid, everyday steak with real depth. Chuck Petite Steak is a dependable choice for simple, satisfying meals.