The chuck is taken from the shoulder section, and is the continuation of the rib-eye, so you know it’s going to be packed with flavour.
Often sold sliced, diced, or used to make burgers, we prefer to sell these as slow cook pot roasting joints. To cook, treat our chuck roasts in the same way as brisket – low and slow cooking in liquid. Can be used for recipes requiring pulled/shredded beef.
Available in 1.5kg and 3kg joints.