Angus | Australia

John Dee Chuck Tender Angus Select


*Price may vary depending on weight

Chuck tender is sourced from the shoulder area and bears resemblance to a smaller yet tender iteration of the classic Tenderloin. Classified under the Angus Select designation, this USDA grade signifies the presence of some marbling, contributing to the overall richness of this flavorful cut - ideal for braising, stewing or sous vide.

Also known as: Mock Tender Steak, Scotch Tender Steak


John Dee Super Gold Chuck Tender Angus Select is a small muscle found within the beef shoulder (or chuck), might not be as inherently tender as a premium cut like tenderloin. However, it packs a flavorful punch – especially with the boost from the Angus breed. A USDA Select grade means it may require a bit more attention during cooking to maximize its tenderness, but with the right approach, it offers a delicious and affordable steak option.

Prioritizing lean indulgence, John Dee Angus Beef starts with select 12-18 month old cattle raised antibiotic-free and HGP-free on pristine Australian pastures. Grain-fed for 150-180 days and meticulously graded, John Dee Angus Select boasts a marbling score of 1-2, offering a lighter flavor and firmer texture ideal for grilling, roasting, or stewing. While John Dee Angus Choice offers richer flavor and tenderness (marbling score 2-3), both ensure exceptional quality through humane processing and AUSMEAT grading.

- Grain-fed
- Marbling score 1-2
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- MSA-graded / AUSMEAT-graded
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Chuck Tender = Mock Tender: This cut isn't as tender as a true tenderloin but benefits from methods that help break down the muscle fibers.
- Cook to Medium: While medium-rare is ideal for many cuts, chuck tender is better cooked to at least medium for tenderness.

1. Sear the chuck tender on all sides in a heavy pot or Dutch oven over medium-high heat.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 2-3 hours or until fork-tender.

Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
2. Season the chuck tender and seal in a sous vide bag.
3. Cook for a longer time (12-24 hours) to tenderize the meat.
4. Finish with a quick sear in a hot pan for a flavorful crust.

Pressure Cooking:
1. Sear the chuck tender in the pressure cooker on all sides.
2. Add liquid and aromatics.
3. Pressure cook on high for 30-45 minutes, depending on the size of the cut.

- Thermometer is Helpful: Use a meat thermometer to ensure you reach your desired doneness, especially for non-slow cooking methods.
- Slice Thinly: Always slice chuck tender against the grain for maximum tenderness.
- Marinades Help: Acidic marinades (a few hours to overnight) can further tenderize the meat.

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be chewy due to the nature of the cut.

Medium-Rare (57-60°C / 135-140°F): Starting to become more tender. Bright pink and warm throughout. May still have some chewiness.

Medium (63-65°C / 145-150°F): More noticeable tenderness, light pink center. Enjoyable, but requires longer cooking to ensure tender results.

Medium-Well (68-70°C / 155-160°F): Approaching fall-apart tenderness, but risks becoming dry. Best achieved with braising or slow-cooking methods.

Well-Done (Above 71°C / 160°F): Recommended ONLY if using very long cooking methods (braising, stewing) to achieve maximum tenderness.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.