Chuck Tender

£0.00

The chuck consists of the shoulder and upper arm, as well as the bottom of the cow’s neck and first 5 ribs; all of which are well used muscles and produces a large cut that is best for slow-cooking or tenderising. For full product details and specifications, please contact us directly.

The chuck consists of the shoulder and upper arm, as well as the bottom of the cow’s neck and first 5 ribs; all of which are well used muscles and produces a large cut that is best for slow-cooking or tenderising. For full product details and specifications, please contact us directly.

Please note that our products are not available for direct online purchase. To make your browsing experience easier, we’ve replaced the traditional "Add to Cart" button with "Add to List." This feature allows you to create a personalised list of the items you're interested in. Think of it as your own tailored order note - ideal for when you're ready to book a consultation or contact us to finalise your order. As a wholesale supplier, our prices vary based on order size - contact us directly for a detailed quote.