A well marbled muscle from the shoulder or chuck, this cut, sometimes called the chuck eye roll, is from a muscle that does a lot of work so its not as tender as the loin or even muscles from the back leg. As a result it needs slow cooking to soften the fibres, treat it as pot-roast or covered slow roast with some liquid like brisket. What it looses in tenderness it makes up for in rich flavour.
The images in our online shop and weight options are indicative. Our animals are not a uniform size, and there is variation in the level of marbling and fat cover on our beef. As a result, we cannot guarantee the meat you receive will look exactly like the photograph, and sometimes it’s not possible to achieve the higher weights, particularly of steaks. You will only be charged for the weight of meat supplied.