Chuck Roast of Scotch Beef

Description

Discover the deep, robust flavours of our Rolled Chuck Roast of Scotch Beef, a distinguished offering from our exclusive Bennachie range. Sourced from the lush green pastures of Scotland, this cut is prized for its rich marbling and hearty texture, making it the perfect choice for those who appreciate a flavourful, melt-in-your-mouth beef experience.

Our butchers carefully roll the chuck roast, ensuring that it cooks evenly, whether in the oven or on the barbecue. The Bennachie range is a testament to our commitment to superior quality, delivering a premium beef experience that’s ideal for slow-cooked, hearty meals.

Information

The Bennachie Scotch Beef brand is Exclusive to John Davidsons. Created to recognise the the finest locally produced meat Scotland has to offer, each piece of meat is meticulously graded for quality, traditionally aged in our Himalayan Salt ageing chambers and processed by our professional team of Craft Butchers.

• Prime heritage Scotch Beef
• Dry Aged Premium product
• Maximum flavour and succulence
• Ideal for Grilling or Barbecue
• Individually Vacuum Packed and Blast frozen to lock in the freshness
• We only pack these when they reach perfect maturity, taste and tenderness

Product Supplied Frozen

Cooking Tips

Cooking Recommendations

For a truly tender and flavourful result, we recommend cooking this rolled chuck roast low and slow, allowing the beef to break down into a succulent, juicy masterpiece. This cut is particularly well-suited to being smoked on the barbecue for an extra depth of flavour.

• Preheat your smoker or barbecue to 110-120°C (225-250°F).
• Season generously with your preferred rub, ensuring the beef is coated thoroughly for maximum flavor.
• Smoke the rolled chuck roast low and slow for **8-12 hours, or until the internal temperature reaches 96-100°C (205-212°F). This long, slow cook allows the connective tissue to break down, resulting in incredibly tender meat.

**Depending on the size, some larger cuts may take longer – in which case look for the muscle tenderness and breaking down before taking off the heat.

• Let the roast rest for at least 60 minutes after cooking, allowing the juices to redistribute throughout the meat.

This slow-cooking method ensures that every bite is packed with rich, smokey flavours and a tender, juicy texture. Perfect for a weekend barbecue or a special family dinner, our Bennachie Range Rolled Chuck Roast of Scotch Beef will transform any meal into a feast to remember.