WAGYU CHUCK ROAST

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The Chuck Steak Cut from our premium Wagyu beef offers an incomparable blend of tender texture and rich flavor.
In America, the term chuck eye steak is much more common than in Germany. The term refers to the short rib steak from the lower rib area, which is considered the most tender shoulder area of the beef. In Germany, chuck roll, neck steak, shoulder steak or tongue steak are other names for this special cut of beef. The perfect blend of fat and muscle meat is what makes chuck roast so popular.

Pan / grill / 800 degrees

Place the meat in the fridge one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen worktop so that it reaches room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not required, as enough fat will be released when searing. Fry your steak as hot but as briefly as possible. Turn the steak regularly, approx. every 30 seconds.

As soon as you have reached the desired degree of browning, remove the steaks from the high heat and place them on the grill in the indirect heat. Cook the steaks on the grill at around 120°C until the desired core temperature is reached.

For the best possible taste experience, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a core thermometer. This is the only way you can be sure of achieving the perfect degree of doneness. When the thermometer shows your desired temperature, leave the steaks to rest for 2-3 minutes.