The Butcher’s Hidden Gem: A Marbled Forerib Alternative
Cut from the forequarter of the beast, the chuck eye roll is the muscle that follows on from the forerib and tracks into the neck. Similar in character to a pork collar or neck fillet, it is an open-textured cut with abundant natural marbling and intermuscular fat. In the case of our native breed cattle, this internal structure ensures the meat remains unctuous and yields a deep, beefy flavour. In the grand tradition of 19th-century steakhouses, this prized cut was often the celebrated Delmonico steak: chosen by chefs for its superior marbling and steak-like character despite its forequarter origin.

The chuck eye roll naturally lends itself to longer, slower cooking methods, allowing the intermuscular fat and connective tissue to fully break down. These fats serve to baste and protect the meat as it roasts, ensuring it stays remarkably moist.

Inspiration for the Smoker or the Casserole Pot
For those seeking a little inspiration, this joint is a superb choice for slow smoking. While perhaps not strictly traditional in the eyes of American BBQ aficionados, its marbling and fat content mean it works perfectly over wood or charcoal. We suggest a rub of salt, black pepper, crushed coriander seeds, a little smoked paprika, and a touch of sugar. Cook for 6 to 8 hours in your smoker at a steady temperature of around 110°C, wrapping in barbecue paper halfway through the cook to keep the flavour and moisture locked into the meat.

Pot roasting is a somewhat forgotten technique that we should be championing the return of, and the chuck eye roll is the perfect cut for the job. Season the joint well with salt a few hours before you plan to cook and then brown it thoroughly on all sides. Place the meat on a trivet of onions, carrots, and celery. The addition of liquid is essential: a generous splash of wine and good-quality beef bone stock is our recommendation. Cook slowly for several hours until the meat is tender and falling apart. The remaining cooking liquid should then be reduced to create a fantastic gravy.