Chuck Eye Roast

A deliciously rich, succulent family roast. Grass-fed British beef, cut from beside the premium r...

Product Description
SKU:
B2389
Weight:
1.200 KGS
mc_id:
34339
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2
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features:
Grass-fed British beef | Prepared by our experienced Butchers | Generously marbled for full flavour
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produced:
UK
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brand:
Boneless
new_flag_seasonal:
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dcode:
GRB2389
required_options:
1
product_servings:
5
feefo_review:
B2389
has_options:
1
short_description:

A succulent family roast

affiliate_category:
331
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0
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goes_well_with_products:
Q322,Q301,Q341
servings:
5
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0
£23.00

1.2 (Serves 5)

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Chuck Eye Roast
£23.00

1.2 (Serves 5)

Added to basket

Chuck Eye Roast

£23.00

1.2 (Serves 5)

Added to basket

Product description

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.

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

HOW TO STORE

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

N/A

COOKING INSTRUCTIONS

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.

What our customers think about us

WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…

RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

OUR SUSTAINABILITY POLICY