Don’t judge this one by its cover, chuck is laced with connective tissue, and when cooked over a longer period of time this tissue gradually melts, infusing the meat with an intense flavour. Chuck has a bet each way, it is happily braised for a beautiful casserole or stew, but it’s equally suited to grilling or barbecuing given a lengthy marinade and rest.

A ripper cut for a curry, cut into generous cubes, sear on all sides and simmer this premium Australian beef in a curry sauce of your choice.