El Capricho Ox Beef Chuck Steak 1kg - Tender and Flavourful Meat for Stews, Casseroles, or Ground (World's Best Steak Restaurant Selection) Reviews

4.3 Rating 3 Reviews

Discover the rich flavors of El Capricho's ox beef chuck steak. This robust cut, sourced from the shoulder, is marbled with fat and connective tissues that soften during slow cooking, resulting in tender and deeply flavored meat. Ox chuck is versatile and suitable for various preparations. It can be cut into chunks for hearty stews and casseroles or ground for burgers and meatballs. A staple in comfort food recipes, ox beef chuck is perfect for classic dishes like pot roast and beef bourguignon. Enjoy the taste of El Capricho's world-class steak at home.

Visit Product Page

“Cooking tonight! Hopefully will be better.”

Helpful Report

Posted 5 months ago

Hello James, Thank you for your review! We're excited to hear youv'e tried the El Capricho Ox Beef Chuck. We hope it exceeded your expectations. If you have any thoughts to share, we'd love to hear them! Warm regards, Team Basco Fine Foods

Posted 5 months ago

“Best thing I've had here, genuinely the best chuck steak I've had from anywhere. The marbling was incredible, it was almost like A3 Wagyu, I mostly used to make stew, it was incredibly tender and melted in my mouth. In terms of flavour, this was delicious. Grilled the marbled bits and it was amazing, literally just like Wagyu. 10/10, highly recommended.”

Helpful Report

Posted 6 months ago

Thank you for taking the time to share your positive experience with us. We truly appreciate your thoughtful feedback and are pleased to know that we met your expectations. Your kind words encourage our team to continue delivering the highest level of service and quality. It was a pleasure serving you, and we look forward to welcoming you again in the future. Warm regards, Basco Team

Posted 6 months ago

Chanel De Kock

Verified Reviewer

“I sous vide the beef chuck steak as one piece (med rare: 48 hours at 58 C) for a roast dinner for 4, and simply finished it with a quick sear in a hot skillet. Thinly sliced against the grain, served with parmentier potatoes, chimihurri and a simple salad -it was tender with fantastic flavour!”

Helpful Report

Posted 11 months ago