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Where It Comes From
The chuck eye roll is cut from the shoulder area of the forequarter, near the rib primal. It’s known for its rich and robust flavour, making it a favourite among chefs and home cooks alike.
Best Cooking Methods
This cut is perfect for slow roasting, or braising. Its marbling ensures a juicy result, and it holds up well to long cooking times that allow flavours to develop.
Recipe Inspiration: Slow-Cooked Coconut Beef Curry
Cube the chuck eye roll and brown it in batches for added depth. Simmer gently with onion, garlic, ginger, curry powder, and coconut milk until the meat is tender and the sauce is thick and aromatic. Add vegetables like cauliflower and snow peas toward the end for texture and freshness. Serve over steamed rice with lime wedges and fresh herbs.
www.australianbeef.com.au/recipes/coconut-beef-curry/
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