Cut from the shoulder’s eye roll, this wagyu steak boasts impressive marbling and a bold, savoury flavour. Perfect for grilling, it offers a hearty texture that stays juicy even at high heat. The generous 1kg cut makes it ideal for sharing or carving into thick, steakhouse-style portions.
Sir Harry Wagyu Chuck Eye Roll Steak — MBS5+ (1kg)
Meet the slow-grill standout: Wagyu Chuck Eye Roll — cut from the heart of the chuck, offering surprising tenderness, full beef flavour, and generous MBS5+ marbling throughout. Raised on Sir Harry’s signature orange-fed Wagyu program, this cut carries a cleaner, sweeter profile with a subtle citrus lift that sets it apart from standard grain-fed beef. Perfect when you want a large-format steak that feeds a crowd — rich, juicy, and made for carving after a long sear or reverse-sear session.
Orange-Fed Wagyu by Sir Harry / Grill • Reverse-sear • BBQ Roast (big cut, big flavour)
Cooking guide (simple + restaurant-style)
Best doneness: medium-rare to medium (melts the marbling and keeps the large cut tender and juicy).
Grill / BBQ / Hotplate (for a 1kg steak)
Bring steak to near room temp (20–30 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the steak.
Season simply: salt + cracked pepper (orange-fed Wagyu has natural sweetness).
Sear all sides hard to build crust, then move to indirect heat to finish slowly.
Cook until the centre reaches your preferred doneness.
Rest 10–12 minutes to allow juices to settle evenly through the large cut.
Slice against the grain into thick portions for the best tenderness.
Cast-iron pan (for smaller portions cut from the 1kg piece)
Heat pan to high until just smoking.
Sear each side firmly, then reduce heat to finish gently.
Optional: baste with butter or Wagyu fat + garlic/herbs for added richness.
Reverse-sear (recommended for a 1kg steak)
Preheat oven or BBQ to low heat (100–120°C).
Slow-cook until internal temp is just below your target (e.g., 46–48°C for medium-rare).
Rest briefly, then sear hard on a hot grill or pan to finish.
Rest again before slicing.
Tip: Chuck eye roll has long grain structure — slicing technique matters. Always carve against the grain to transform this flavour-packed cut into buttery, tender slices.
Serving ideas
Refined classic: Sliced chuck eye roll with truffle potato purée, charred baby leeks, and a red wine–orange reduction that highlights the citrus-fed sweetness.
Earthy + aromatic: Slow-grilled Wagyu served with roasted wild mushrooms, caramelised shallots, and a thyme–black garlic jus to complement the cut’s deep savouriness.
Bright + modern: Carved steak with shaved fennel and citrus salad, confit cherry tomatoes, and an orange–herb vinaigrette to echo Sir Harry’s signature orange-fed notes.
