Dry Aged Wagyu/Angus Grass Fed Chuck Steak – smaller version of “The Charles”
1.2 to 1.5 lbs
5 in stock
We named the Chuck Steak cut “The Charles” after our beloved Charles Robbins who was our mentor here at the Flying B. We lost Charles a few years ago and miss him daily. This steak reminds us of him. Its a no nonsense, hard working, in your face, you see what you get, wednesday night, git ‘er done kind of steak. So was Charles. Charles managed to master his world with just a 9th grade education and a love of what is real and true. I’ve never known a better teacher. He always knew what to do to make something everyday and seemingly ordinary into something truly extraordinary. He just knew how things worked. We do so miss him.
As for this steak we love it because its priced really right and does remarkably well when you use your grilling smarts to maximize the flavor of this cut. First, we always start by marinating a chuck steak. A few hours can work just fine but I like an all day long marinade best. That means you pull the chuck out of the freezer the night before and can throw in the marinade first thing in the morning. It can be really simple like olive oil, Garlic, Thyme, Salt and Pepper. Then I grill it high and hot with a meat thermometer. Pull it off the grill at 128 degrees and tent it to rest for 5 to 10 minutes. It will be a perfect medium rare when you cut into it.
Try sprinkling some McCormick’s “Montreal” steak seasoning on them, perfect!
Package: Vac sealed and Frozen, cut 1 1/4″ thick.