Part of the collagen-rich, fatty and flavorful shoulder primal, the Chuck is a favorite cut that combines flavor and texture. It’s also known as the chuck-eye roast, and it’s the perfect cut for long cooking methods like braising, pot roasts, and stews. One of the main reasons is that this is fairly large roast without too much connective tissue, with a uniform shape that makes it great for even, easy trimming and cooking.
Our Australian Wagyu Chuck Eye Roll is cut the same way as a regular beef chuck, but the main difference is in texture and flavor. Wagyu being so riddled with intramuscular fat, our Wagyu Chuck Eye Roll is tender enough to be cut into steaks and thrown on the grill or used for pan-searing – something you would not do with regular beef chuck eye. The natural tenderness of Wagyu allows for quick-cooking methods. Of course, you’re welcome to do the usual – slow cooker, a big old pot filled with seasonal veggies for soups or stew – and you’ll get all the best properties of chuck, with supercharged beef flavor and buttery tenderness.
Sourced from Broadleaf, our Wagyu Chuck Eye Roll comes from 100% heritage Wagyu cattle. Raised on the open pastures of the vast Australian countryside, small sustainable farms carefully raise these cattle using the same time-tested methods as those made famous in Japan. Raised free-range in the Australian Outback, our premium Wagyu cattle are never given antibiotics or hormones. They're finished on 300 days of a special formulation of grains for extra tenderness and richness.