Grass-fed Beef | Australia

Argyle Grass-fed Beef Chuck Roll


*Price may vary depending on weight

Argyle Grass-fed Beef Chuck Roll is a boneless cut of beef from the animal's shoulder, with the perfect balanace of tenderness and rich marbling.Raised ethically in Australia without antibiotics or hormones, this upper back cut boasts exceptional tenderness thanks to minimal connective tissue. Enjoy a naturally flavorful and melt-in-your-mouth experience, perfect for roasting, braising, grilling, or slow cooking.

Also known as: Grass-fed Chuck Roast, Grass-fed Shoulder Roast, Grass-fed Pot Roast

The chuck roll is a boneless cut of beef from the animal's shoulder. It offers a fantastic balance of tenderness and rich marbling , making it flavorful, versatile, and easy to carve. The chuck roll is also a more affordable alternative to premium cuts like ribeye or tenderloin, delivering excellent value without sacrificing taste.

- 100% Grass-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender
- A 200 to 300g portion serves 1 person

Argyle Grass-Fed Chuck Roll is a cut best suited for low and slow cooking methods that break down its connective tissues, resulting in incredibly tender and flavorful shredded beef. Here's what you need to know:

1. Sear (Optional): Season the chuck roll generously and sear it quickly in a hot Dutch oven over medium-high heat to add depth of flavor.
2. Slow Cook: Transfer the chuck roll (and vegetables, if using) to a slow cooker or a Dutch oven suitable for oven use. Add your chosen braising liquids (broth, wine, etc.) and aromatics (herbs, spices).
3. Simmer: Cover and cook in a preheated oven at a low temperature (around 150°C/300°F) for several hours, typically 6-8 hours or until the meat is very tender and easily shreds with a fork.

Slow Cooking:
1. Season: Generously season the chuck roll and transfer it to a slow cooker.
2. Add Liquids: Pour in your chosen braising liquids (broth, wine, etc.) and aromatics (herbs, spices).
3. Cook Low and Slow: Cover and cook on low for an extended period, typically 8-10 hours or until the meat is very tender and falls apart easily when prodded with a fork.

- Regardless of the method, using a good quality meat thermometer is crucial to ensure the internal temperature reaches at least 90°C (195°F) for perfectly shreddable meat.
- Braising often involves adding vegetables like carrots, onions, and celery along with the meat. These infuse flavor into the dish and cook until tender alongside the beef.
- You can adjust the braising liquid based on your recipe, using options like red wine, beef broth, or a combination of both. Adding herbs and spices like thyme, rosemary, or bay leaves further enhances the flavor profile.
- Remember that the chuck roll will continue to cook slightly even after removing it from the heat source. Take it out a few degrees before reaching the target temperature to account for carryover cooking.

Since chuck roll is a cut typically used for braising or slow cooking, aiming for a well-done temperature is ideal. Here's a breakdown of what to expect at different internal temperatures:

Braising/Slow Cooking (Recommended): The recommended temperature for braised or slow-cooked chuck roll is at least 90°C (195°F). At this temperature, the collagen in the muscle fibers will have broken down completely, resulting in very tender, shreddable meat that practically falls off the bone.

Note: It's important to remember that braising and slow cooking methods naturally continue to cook the meat even after it's removed from the heat source. So, you can take the chuck roll off the heat a few degrees before reaching the target temperature (around 85°C/185°F) and let it carry over to reach the final temperature of 90°C (195°F).

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Indulge in the finest Australian-raised beef with Argyle Prestige Meats. This family-owned company, a legacy of Australian farming excellence since 1938, champions sustainable practices at every stage. Their cattle are ethically raised on a grass-fed diet, free from hormones and antibiotics. Argyle prioritizes environmental responsibility and animal welfare, ensuring the highest quality product. Their dedication shines through in their integrated process, making their delicious beef available and sought-after worldwide.