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必須選擇：Please choose whole or cut.
Chuck Tender is available whole or sliced at 2 mm for hot pot only. Cutting cannot be reversed.
“Whole Beef” US SRF American Wagyu Chuck Tender Whole Beef Shoulder Tenderloin | Snake River Farms American Wagyu | ⚠️ Only recommended for hotpot slices | ⚠️ Shipped frozen
“Whole Beef” US SRF American Wagyu Chuck Tender Whole Beef Shoulder Tenderloin | Snake River Farms American Wagyu | ⚠️ Only recommended for hotpot slices | ⚠️ Shipped frozen
Regular price
$598.60
Regular price
$897.90
Sale price
$598.60
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SNAKE RIVER FARMS · AMERICAN WAGYU
SRF American Wagyu
Chuck Tender American Wagyu Beef Shoulder Tender
Rich beef flavour · Wagyu fat aroma · Best for slow cooking and thin slicing dishes
Snake River Farms SRF American Wagyu Chuck Tender is an American Wagyu beef shoulder cut featuring beef flavour, texture, and cooking layers. Chuck Tender comes from the front shoulder of the cow, with higher muscle activity, so its muscle fibres are significantly more pronounced than Ribeye, Striploin and even Tenderloin, while also delivering a very distinct Beef Flavor.
Combined with the fat aroma and intramuscular fat of SRF American Wagyu, it is not a "melt-in-the-mouth" type of Wagyu, but a true Wagyu with beef presence.
Very pronounced beef flavour
Chuck shoulder muscle characteristic
American Wagyu fat aroma
Combination of meat flavour and fat aroma
Especially suitable for slow cooking
The better you cook it, the tastier it gets
Slicing service available
Suitable for hot pot and quick stir-fry
KNOW YOUR CUT
The biggest feature of Chuck Tender: strong beef flavour, but the meat texture is relatively firm.
If your expectation for buying this beef is "like Tenderloin, very tender after just two minutes of pan-frying", then Chuck Tender is not the best cut for you.
It is located in the cow's front shoulder Chuck area. The shoulder is a muscle group with higher activity, therefore naturally possessing longer muscle fibres, fascia, and connective tissue.
The advantages of this are:
Very rich beef flavour.
And SRF American Wagyu adds Wagyu fat aroma to this rich Chuck Beefiness, so when cooked well, you will also taste rich beef flavour, meat juices, fat aroma, and a very present meat texture.
AMERICAN WAGYU
What is the style of SRF American Wagyu?
Snake River Farms is a representative American Wagyu brand in the USA. American Wagyu combines Wagyu lineage with American cattle breeds, therefore its style is slightly different from traditional American beef, and Japanese high-marbling Wagyu.
Simply put, it is:
It has more Wagyu fat aroma and marbling than ordinary American beef, while still retaining a relatively distinct American beef flavour.
This is exactly why Chuck Tender is so suitable. Because Chuck itself has strong beef flavour, the fat aroma of American Wagyu can make the overall flavour smoother and richer.
VERY IMPORTANT
This cut is on the harder side.
Cooking method is more important than anything else.
The most common problem with Chuck Tender, is cutting it directly into thick steaks, and then eating it after searing at high heat for a few minutes like a Ribeye.
This method easily results in:
The outside is cooked, but the muscle fibres inside are still very tough.
This does not mean there is a problem with the beef quality, but rather that the cut itself requires different handling.
Most recommended:
LOW & SLOW
LOW & SLOW
✔ Slow Cook
✔ Stew
✔ Pressure Cooker
✔ Sous Vide
✔ Reverse Cut Thin Stir-fry
✘ Not recommended to sear thick-cut directly for a short time
✔ Stew
✔ Pressure Cooker
✔ Sous Vide
✔ Reverse Cut Thin Stir-fry
✘ Not recommended to sear thick-cut directly for a short time
HOW TO COOK CHUCK TENDER
How to cook without it being tough?
Method① Slow Cook / Stew
For customers buying Chuck Tender for the first time, the easiest method to succeed is slow cooking.
It is recommended to cut the beef into larger pieces first, sear the surface at high heat, then add stock or sauce, and simmer slowly over low heat.
Generally, allow about 2.5–4 hours to cook slowly, with the actual time depending on the piece size and heat. Do not rely solely on time, the most important thing is to test the meat texture with a fork or chopsticks, and only consider it done when the fibres are easy to separate.
Particularly suitable for: Braised Beef with Radish, Beef Burgundy,
Beef Stew, Curry Beef, Beef Pot, Japanese Curry.
Method② Pressure Cooker / Instant Pot
If you do not have time to simmer for hours, Chuck Tender is also very suitable for a pressure cooker.
It is recommended to cut it into stewing size first, sear the surface, then add stock, and proceed with pressure cooking.
A typical home pressure cooker can start from about 35–50 minutes , and then adjust according to the meat size and desired softness.
If it is still a bit hard after opening the lid, it does not mean failure.
Just cook for a little longer to allow the connective tissue to continue softening.
Method③ Sous Vide
If you want to retain a pinker centre more like a steak, and also want to reduce the toughness of Chuck Tender, Sous Vide is a method well worth considering.
The key is not short-term heating, but using a longer time, to slowly improve the fibre texture without overcooking.
After completing the Sous Vide, you must first pat the surface completely dry, then sear the surface quickly in a very hot frying pan, to achieve a caramelised exterior and a softer interior at the same time.
If you want to make a 'steak' from Chuck Tender,
compared to searing raw,
slow cooking first and then searing is usually more reasonable.
Method④ Reverse Cut Thin + High Heat Stir-fry
If you do not want to slow cook for hours, another very practical method is:
Cut it thin.
And the most important thing is to cut against the grain.
Chuck Tender has longer muscle fibres, cutting against the grain shortens the long fibres directly, naturally reducing the number of fibres you need to chew through with each bite.
After thinly slicing, marinate with a small amount of soy sauce, cornstarch and cooking oil for about 15–30 minutes, then stir-fry quickly over high heat.
Suitable for: Stir-fried beef with onion, black pepper beef,
beef with broccoli, satay beef, beef with scrambled eggs,
Korean Bulgogi.
Method ⑤ Hot Pot / Sukiyaki
After thinly slicing Chuck Tender, it becomes a completely different way of eating.
Thinly slicing significantly shortens the meat fibers, requiring only a short heating time in the hot pot, which can prevent the meat from contracting and hardening due to prolonged high temperatures.
SRF American Wagyu naturally carries a rich fat aroma, especially suitable for:
Sukiyaki, Malatang, Kombu Pot, Clear Soup Hot Pot.
If you mainly buy it home for hot pot,
we recommend selecting the slicing service directly on the product page.
COOKING CHEAT SHEET
Chuck Tender Cooking Cheat Sheet
✓ Recommended to do this way
✓ Simmer over low heat until fibers soften
✓ Use a pressure cooker to accelerate softening
✓ Sear over high heat after Sous Vide
✓ Slice thinly against the grain
✓ Stir-fry quickly over high heat after slicing
✓ Slice thinly for Hot Pot / Sukiyaki
✕ The easiest way to make it tough
✕ Pan-fry thick slices directly for a short time
✕ Slice into large pieces with the grain
✕ Stir-fry beef over low heat slowly
✕ Stop simmering as soon as it is just cooked
✕ Treat Chuck Tender as Tenderloin
🔪 We provide a slicing service
This product is pre-set as Whole Beef Cuts. If you mainly intend to use it for hot pot, Sukiyaki, quick stir-fry or roast meat, you can select the slicing service in the product options.
Chuck Tender has more visible fibers, and thinly slicing makes cooking easier, and is also more suitable for daily cooking methods in Hong Kong households.
This product only offers a slicing service; cutting into steaks, cubes, strips or other specified cuts is not provided.
RECOMMENDED DISHES
Special recommendation for these dishes
🍲 Braised Beef with Radish
First sear the beef, then add radish, ginger, star anise and sauce to simmer slowly. Chuck has a rich beefy flavor and is very suitable for Chinese braising.
🍷 Beef Stew with Red Wine
Long cooking allows connective tissue to soften slowly, while the Wagyu fat aroma infuses into the sauce, which pairs very well with mashed potatoes or pasta.
🍛 Japanese Curry Beef
Chuck Tender is especially suitable for rich sauce dishes. The Beefiness after slow-cooked beef can make the whole pot of curry taste richer.
🥢 Stir-fried Beef with Satay
Slice thinly against the grain, marinate slightly and stir-fry quickly over high heat, which is very suitable for Hong Kong-style satay, black pepper and onion flavors.
🍲 Sukiyaki
Thinly sliced American Wagyu paired with sweet and salty Sukiyaki sauce and egg, can highlight the beef aroma and fat aroma of SRF.
🍚 Wagyu Beef Rice
Thinly sliced beef with onion, soy sauce, mirin and dashi, cooked briefly, served with a hot spring egg and chopped green onions.
PREPARATION
Thawing and Handling Methods
① Thaw in refrigerator at low temperature
Keep in vacuum packaging,
thaw slowly by placing in the refrigerator at approximately 0–4°C in advance.
Whole cuts are larger,
so we recommend reserving sufficient time.
② Pat surface dry after opening
Open the packaging after completely thawing,
pour off the meat juices in the packaging,
then pat the beef surface dry with kitchen paper.
③ Observe the direction of the meat grain
If cutting yourself,
you must first confirm the direction of the muscle fibers.
For quick stir-fries or thin-sliced dishes,
it is recommended to cut against the grain.
Delivery Information
Delivery Information
Free frozen delivery to your door on orders of HK$300 or more.
Cash on Delivery
Cash on Delivery
SF Express collects payment on delivery. The HK$30 cash-on-delivery service fee is waived.
Payment methods include cash, AlipayHK, WeChat Pay HK, UnionPay QR code, the UnionPay app, BoC Pay, PayMe and Octopus.
