Angus | Australia

John Dee Chuck Eye Roll GF Angus MB2 Boneless Choice


*Price may vary depending on weight

Chuck eye roll offers a flavorful, tender alternative to ribeye. This cut from the beef's shoulder area boasts a good amount of marbling, especially in the GF Angus MB2 Choice category. Expect a rich beefy flavor and enjoy its versatility in various cooking methods such as grilling, roasting, pan-searing.

Also known as: Chuck Eye Steak, Angus Beef Chuck Eye Roast

The John Dee Super Gold Chuck Eye Roll Angus MB2 Boneless Choice is a delicious and budget-friendly cut from the beef's shoulder (chuck). It delivers a satisfying balance of rich beef flavor and tenderness. While its slight marbling (MB2) means it's less buttery than premium steaks, it still offers good flavor and a USDA Choice grade guarantees decent tenderness. The boneless format makes it super convenient for cooking.

Raised with care on natural pastures in Australia's pristine Darling Downs, John Dee Gold Angus Beef starts with select 12-18 month old cattle, completely antibiotic-free and HGP-free. Grain-fed for 150-180 days and humanely processed, they're then meticulously graded under the AUSMEAT system. John Dee Gold Angus Choice boasts a marbling score of 2-3 for a richer, more flavorful and tender experience, while John Dee Gold Angus Select (marbling score 1-2) offers a lighter flavor and firmer texture, perfect for those who prefer a leaner cut.

- Grain-fed
- Marbling score 2
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- MSA-graded / AUSMEAT-graded
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Some Marbling: Chuck eye roll has a decent amount of marbling, letting it tolerate some high-heat cooking for a flavorful sear.
- Aim for Medium: This cut benefits from being cooked to at least medium for optimal tenderness, especially at the Choice grade.

1. Sear the chuck eye roll on all sides in a heavy pot or Dutch oven over medium-high heat.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 2-3 hours or until fork-tender.

Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
2. Season the chuck eye roll and seal in a sous vide bag.
3. Cook for a longer time (12-24 hours, longer for a more tender result) to tenderize
4. Finish with a quick sear in a hot pan for a flavorful crust.

3. Grilling (with care):
1. Preheat the grill to medium-high heat.
2. Sear chuck eye roll on all sides over direct heat for a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness. Monitor temperature closely.

- Thermometer is Helpful: Use a meat thermometer to ensure you reach your desired doneness, especially for non-slow cooking methods.
- Slice Thinly: Especially with Choice grade, slice thinly across the grain for maximum tenderness.
- Marinades Help: Marinating overnight can further tenderize the meat and add flavor.

Rare (52-55°C / 125-130°F): Soft texture, very red center. Delivers strong beefy flavor with some richness from the marbling.

Medium-Rare (57-60°C / 135-140°F): Recommended for most people. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost compared to medium-rare.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm. As chuck eye roll has some marbling, cooking to this level still risks some dryness.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for a chuck eye roll with marbling, as it can become tough and dry.

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.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.