Beef Daube Steak Guide

Beef daube or chuck steak is a tasty boneless cut of steak and one of the most economically friendly. It is known as a braising cut and is very underrated with a lot of potential. It is firm in texture, but when cooked correctly can be much more tender and pass for a high-end meal.

What is Beef Daube?

Beef daube steaks are a perfect cheaper alternative to the loin and rib steak cuts. It still has a great flavour and is rich in collagen and connective tissue. This is a great cut when diced and used in stews, pot roasts, pies and braised dishes.

Which Part of A Cow Is Beef Daube From?

Beef daube is cut from the chuck primal section of the carcass at the forefront of the steer. The chuck consists of the shoulder and upper arm, as well as the bottom of the cow’s neck and first 5 ribs; all of which are well used muscles. The beef daube specifically comes from the area between the shoulders, but underneath the blade.

How Much Beef Daube Is on A Cow?

The chuck section is a large part of the carcass, weighing around 14.5kg and producing 22 individual steaks. Although, featherblade and denver steaks also all come from the chuck, beef daube are a widely available cut.

What Does Beef Daube Look Like?

With a look similar to a ribeye, beef daube is usually quite a chunky piece of meat, but it often cut into small piece for recipes. It has thick ribbons of fat and some marbling throughout with much less external fat. It is oblong in shape and should be a deep red colour with stark creamy white fat.

What Does It Taste Like?

This steak comes from well exercised muscles of the cow, so although it is extremely flavourful with a strong beefy and slightly sweet flavour. It can be quite tough in texture due to the fat and gristle, therefore, benefits from being marinated for a few hours to soften the meat and give additional flavour. As it has a lot of connective tissue, it releases gelatine when cooked which is released into recipes that contain sauce, which give a deeper flavour to the dish.

How to Cook Beef Daube

Beef daube takes a little more preparation than other cuts as it needs to be marinated. Slow cooking can help to tenderise beef daube steaks, so cooking in an oven or braising in a slow cooker can work well. Although not the best method for this cut, it can also be cooked by grilling; however, it can often make meat tougher. As an already firm piece of meat, it’s best not to cook past medium. Both medium-rare and medium degrees of cooking this steak give an optimal eating experience.

How to Store Beef Daube

Beef daube steaks will keep for up to 7 days when wrapped up and refrigerated. They can store well in a freezer for up to a year when kept in an airtight container or vacuum packed. In fact, cooking a beef daube steak after defrosting it may help the meat soften up, making it less firm.

Explore Our Locally-Sourced Steaks

We offer a vast range of steak cuts, from premium cuts that are more common and in high demand, to those lesser known that can be used in innovative ways, in order to create the perfect dish using a more economical cut.

The Fibrous One…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The Tender One…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The Juicy One…

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The Bold One…

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The Lean One…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'Best Of Both' One…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The Show Stopping One…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The Braising One...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The Steak Lover's One...

With little marbling, rump steak is a leaner, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The Double-Sided One...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The Gaucho's Favourite One...

The Picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling.

The Flat Iron One...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat.

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