The bone-in chuck is the ultimate choice for a tender, fall-off-the-bone pot roast. Like its boneless counterpart, it thrives with slow, gentle cooking, making it perfect for curries, casseroles, and stews. We source whole bodies of grass-fed beef from ethical producers near the NSW-Victoria border. Our grass-fed, grass-finished beef is primarily black or red Angus, raised on chemical-free farms without antibiotics or hormones.
