|Margaret River Premium Meat Exports is a vertically integrated Wagyu beef business.
Beef chuck is the classic cut for pot roast. Chuck roast is a collagen-rich cut from the shoulder. It’s very flavorful but it’s best braised, rather than roasted (despite its name). Slow braising breaks down the connective tissues and tenderizes the meat. In addition to pot roast, chuck roast is ideal for beef stew or a hearty vegetable beef soup. Because of its fat content, ground chuck also produces juicy burgers.
Store grass-fed beef chuck rolls in your freezer until you’re ready to use them, then thaw as many as you need.