Description

Dry-Aged Chuck Roll – Deeply Flavoured, Richly Marbled Beef
Discover the hidden gem of the butcher’s block: Chuck Roll, also known as the centre-cut of the chuck. thanks to its exceptional marbling, intense beef flavour, and gorgeous deep ruby colour.

Traditionally used for stewing or mincing, chuck roll comes from the central muscle group that connects the forerib and sirloin into the shoulder. As it’s a hardworking muscle, it offers amazing depth of flavour — and when it’s dry-aged and sourced from our grass-fed, free-range British cattle, the result is a truly exceptional piece of meat.

Dry-aged for several weeks to enhance flavour and tenderness
Beautiful marbling ensures rich, juicy results
Perfect for slow roasting, braising, or even slicing into thick steaks

A delicious and affordable alternative to more premium cuts like Ribeye or Sirloin

Cooking Instructions: How to Prepare Chuck Roll
Slow Roasted Chuck Roll (Whole Joint):
Bring the joint to room temperature at least 1 hour before cooking.
Preheat your oven to 160°C (fan 140°C)
Season generously with salt, pepper, herbs, and a splash of olive oil.
Sear in a hot pan until deeply browned on all sides.
Transfer to a roasting tray and cook for 3.5 to 4 hours, depending on weight, until fork-tender.
Rest, covered, for at least 20 minutes before carving.
Ideal internal temperature when finished: around 93°C for shreddable texture.

As Steaks:
Slice the chuck roll into 1.5–2 inch steaks across the grain.
Season well and sear in a hot cast iron skillet for 4–5 minutes per side.
Finish in the oven at 180°C (fan 160°C) for 5–8 minutes, depending on thickness.
Rest for 10 minutes before serving.