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AUSTRALIA AUSTRALIA
Grading: 9+

STONE AXE CHUCK TENDER (BMS 9+)

STONE AXE CHUCK TENDER (BMS 9+)

Regular price £80.00
Regular price Sale price £80.00
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2.2kg
Serves 11 (estimate based on 200g per portion)

Free delivery on orders over £150.

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about this product

Australian Full Blood Wagyu Chuck Tender BMS 9+

With a Beef Marbling Score of 9+, this Stone Axe Full Blood Wagyu Chuck Tender delivers remarkable tenderness and a rich flavour from a lean yet finely marbled cut. Taken from the shoulder, it offers a complex and soft texture that makes it ideal for slow roasting, braising, or grilling with care to preserve its juiciness. The marbling gently renders, enhancing the depth of flavour while maintaining a refined, clean finish.

Sourced from Stone Axe’s Japanese Black Cattle, raised in Australia’s pristine cattle country, this cut is the product of attentive care and a meticulous grain-finishing process. Available exclusively through Tom Hixson of Smithfield, it reflects our dedication to sourcing only the finest beef for discerning palates.

how it works

Free Delivery Nationwide
Free Delivery Nationwide

Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.

Further info on delivery times can be found here.

Protective Chilled Packaging
Protective Chilled Packaging

All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.

Regular Contact
Regular Contact

We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.

If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at homedining@tomhixson.co.uk.

For further information on our Halal Produce, please click here.

We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email wholesale@tomhixson.co.uk.

CHUCK TENDER
CHUCK TENDER

Indulge in the beefy flavours that the Chuck Tender has to offer, sourced from the shoulder area of the cattle. The name Chuck Tender comes from the shape, a long and narrow pointed tip, like a fillet. Although it looks similar to a fillet, it is not as tender. The cut is very lean and should be slow-cooked rather than roasted or grilled.