Chuck, the cut I wish more of you bought

If you asked me to pick one joint to cook for the rest of my life, it wouldn't be fillet or rib. It would be chuck. And it's one of the things we sell least, which I take quite personally.

What is chuck?

Chuck comes from the shoulder. It's a hard working muscle, so it's full of flavour, with plenty of marbling and connective tissue running through it. Cook it fast and it's chewy. Cook it slowly and all of that melts, leaving you with beef that falls apart when you look at it.

Why I love it

It's forgiving. You can't really overcook it, which is useful in a house where dinner time depends on whether a cow has decided to calve. It's also excellent value for the amount of flavour you get.

How I cook it

• In the slow cooker: brown it, add onions, stock and whatever you fancy, and leave it on low for 8 hours. I've been doing this all through our kitchenless months, and it's never let me down.

• In the oven: in a lidded casserole at 150°C (130°C fan) for 3 to 4 hours, until it pulls apart with a fork.

• With a curry sauce: chuck in Yau's massaman sauce is the best thing I've eaten this year. Not an exaggeration.

What to do with the leftovers

Shred it and use it in tacos, pies, toasties or a ragu with pasta. A 1.1kg chuck will happily feed us one night and give us lunch the next day.

If you've only ever bought steaks and roasting joints from us, give chuck a go. And if you do, send me a photo. I want to convert as many people as possible.