The bone-in chuck is the perfect cut for a fall-off-the-bone pot roast. Just like its boneless brother, it responds well to slow, gentle cooking, and is ideal for curries, casseroles and stews.
We source whole bodies of grassfed beef from a variety of ethical producers near the border of NSW and Victoria.
Our grassfed and finished beef is primarily black or red Angus. The cattle is antibiotic and hormone-free, and is raised on chemical-free farms.