Tried to make an organ pun, 
but I'm offal at it.
I just can't de-liver.

Last week I advertised the Veal Sirloin Steak and it sold out before we even got to markets! This week I'm here to tell you that the chuck steaks are just as delicious.  Chuck steaks, which come from the front shoulder, have a reputation for being tough, as this is a muscle that the animal uses more rigorously than the more desired (and expensive) cuts that come from the loin, or middle section of the animal.  However, if cooked properly, the chuck can be completely tender and so flavourful.  This is why some chefs call it "the poor man's ribeye" -- in fact, the Fairmont Chateau Whistler just bought a whole bag of our veal chuck steaks for a big event coming up.

So what I'm telling you is this: buy a veal chuck steak this weekend, prepare it using the 'reverse sear' technique detailed below, and then count all the high-fives your guests give you.