Woodview Wagyu Chuck Steaks

Woodview Wagyu Chuck Steaks / Kate Martens (p)

Jackie Cameron
From a piece of chuck, I cut my own steaks which are called skirt or flat-iron steaks. These are relatively cheaper than, let us say, fillet - and come with a lot more marbling and flavour. Most people don’t know about this steak yet it has become extremely popular overseas. You have to be confident of your butcher because the meat needs to be sliced correctly. I also suggest wet maturing the steaks because dry maturing can be time consuming at home. It can take up to a week.
— Jackie Cameron

Woodview Wagyu CHUCK sliced into skirt or flat iron steaks


  • 2kg Woodview Wagyu Chuck
  • 60gr Salted Butter
  • 60ml Sunflower Oil


  1. Slice the beef into 1cm steaks lengthways
  2. Pan – Sear the cut side in equal quantities of butter and oil until golden brown in colour.  Do this in a very hot pan to make this process as quick as possible so to not over cook your steaks in the pan.
  3. Place onto a tray. Cook at 200⁰C for 3 minutes.
  4. Remove from the oven and allow to rest for about 10 minutes. Continue this process 3 more times. The result is that the steak will cook almost more outside of the oven  than within the oven. This will ensure a slow and longer process so resulting in a more tender steak.
  5. Place back into the oven until cooked, to your preference, then remove, cover with foil and rest for a few minutes.
  6. Once all the juices have been absorbed back into the meat fibres, slice and serve.
  7. Serve with thick chucky chips, in season vegetables and lots of Oryx Salt.