Minimum weight 2kgs.
We don’t think we ever really understood “slow cooking” until we cooked this surprising Manx Wagyu chuck roast for 7 hours in a steam oven. Admittedly, we had to be patient, and yes, we were also very unsure. But, the result was jaw dropping.
Chuck steak is a pretty inexpensive cut, but cooked right it is so tender and tasty, and arguably just as tender and tasty as fillet steak. Big claim, we know, but worth trying this for yourself to find out.
We only have two of these, which is also a very special Manx Wagyu. Yes, you also read that right. Manx Wagyu from the northern plains of the Isle of Man. We’re writing an article for our website about this, so you’ll be able to read more about it soon, but Manx Wagyu is a special situation where normal dairy cows are artificially inseminated with Wagyu sperm, and the resulting male calves hence have greater value and are not discarded as an unwanted by-product of the dairy industry, and instead are reared for a longer life.
Image shows cooked version