Description

Description
The ultimate pot-roasting joint. Cut from the shoulder, chuck is the continuation of the rib-eye, so it’s naturally packed with flavour. While chuck is often sold diced, sliced, or used for burgers, we prefer to offer it as a rolled joint — perfect for slow cooking.

Cook low and slow in liquid, just like brisket, until tender enough to shred. Ideal for pot roasting, pulled beef recipes, or any dish where rich flavour and succulence matter.

Available in 1.5kg and 3kg joints.

Portion Guide (generous servings)

• 1.5kg joint – serves 4–6 people

• 3kg joint – serves 8–12 people

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Preheat oven to 160°C (140°C fan).

• Brown on all sides in a hot pan.

• Add stock, wine or beer with vegetables and herbs.

• Cover and cook gently for:

  • 1.5kg joint: 3–4 hours

  • 3kg joint: 5–6 hours

• Internal temperature before resting: 90–95°C (for shredding).

• Rest for at least 20 minutes before serving or shredding.