Taken from close to the shoulder, chuck is traditionally diced or sliced and used in casseroles. But Chuck roasted low and slow in a piece produces a tender, flavoursome cut.





To cook medium-rare

  1. Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).
  2. Pre-heat oven to 75°C (yes, that low!) 
  3. Season well with Great Cow Rub.
  4. Get a pan smoking hot.
  5. Sear in a hot pan until coloured all over (2-3 minutes)
  6. Place on oven tray in pre-heated oven for: 

    1.5kg joint: 2-2.5 hours until internal temp reaches 60°C
    3kg joint: 3-3.5 hours until internal temp reaches 60°C
    To cook medium: cook until internal temp is 70°C

  7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.

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