Prepared In Store British Chuck Steak (0.2kg - 1kg, typically 0.6kg)

This cut of meat is underrated and not easy to get. It's absolutely delicious. Will recommend it to make stews

First of all it is worth knowing that I am not good at cooking hence I don't think I've cooked steaks properly until I tried sous vide. It's also worth mentioning that I the steak I received was labelled as a braising steak. Also, I got a 400g steak.I cooked the steak sous vide (in a vacuum sealed bag submerged under heated water) for 4-5 hours at 54 degrees Celsius before taking it out and briefly grilling it on a very hot grill. Previously i just put steaks on the grill to cook.It turned out to be the most flavoursome steak I've tried. It was juicy and bursting with flavour. However it was very uneven in how tough it is. Some parts were soft,, others were chewy, others were tough and some of it was completely impossible to chew. It was quite fatty too, but there's flavour in the fat. With sous vide all the fat, juices and flavours remain in the steak as it cooks whereas these escape and run off when using typical electric health grills. Briefly grilling it at a high temperature browns the meat for extra flavour and little of the flavour escapes because it is grilled for a short time. Just like with slow cooking lower temperatures and longer cooking times help soften the tough meat so perhaps I'd need to cook it longer during the sous vide part of cooking it. I think it would be too tough to eat without slow cooking it.

this is a fantastic cut to do boeuf bourguignonne with, i just wish i could actually buy it, it's more out of stock than not.