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Chuck Eye Roast

A succulent family roast

  • Grass-fed British beef
  • Prepared by our experienced Butchers
  • Generously marbled for full flavour
  • Code: GRB2389
  • Price per kg:
  • Item weight:
  • Servings: 5
Best value
(Price per kg)
As low as £9.50 Regular Price £9.50
Origin:UK
Produced:UK
Welfare:Grass-fed
Accreditation:Naturally reared

A deliciously rich, succulent family roast. Grass-fed British beef, cut from beside the premium ribeye for all the same flavour and succulence. Serve with our Chef's prepared sides and plenty of steaming hot gravy for a traditional meal.

Cooking Instructions:
 
Chuck Eye Roast 500g

Cooking guidelines from defrosted: remove from packaging, pat dry with kitchen paper and allow the meat to come to room temperature for 20 minutes.

Preheat oven to 230°C/ fan 210°C/ gas 8.

Brush the meat with a little oil, and sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place in the centre of the preheated oven and cook for:

Rare - Medium Rare 16-18 minutes (internal temperature of meat: 45-52°C)
Medium: 22-24 minutes (internal temperature of meat: 55-60°C)
Well Done: 30-32 minutes internal temperature of meat: 65-70°C)

Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest somewhere warm for at least 15 minutes

Cooking appliances vary in performance, these are guidelines only.

Chuck Eye Roast 1.2kg

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.

Allow 30 minutes for the meat to come to room temperature. Preheat oven to 250°C / fan 230°C / gas 9.

Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven.

Reduce temperature to 190°C / fan 170°C / gas 5 and add cooking time below:

Rare: 20-25 minutes (internal temperature of meat: 45-47°C)
Medium: 30-35 minutes (internal temperature of meat: 55-60°C)
Well done: 45-50 minutes (internal temperature of meat: 65-70°C)

Once your joint is cooked to your liking, remove from the oven.

Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes. After resting, slice across the grain and serve on warm plates.

Cooking appliances vary in performance, these are guidelines only.
Nutritional Information:
 
(Typical per 100g)
  • Energy: 1052 kJ/ 253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours