Providing a robust beefy flavour, this piece of beef should be cooked with plenty of liquid to soften and tenderise.

Serving:

• 1kg - Up to 4 people
• 1.5kg - Up to 6 people
• 2kg - Up to 8 people
• 2.5kg - Up to 10 people
• 3kg - Up to 12 people

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The Butcher: This is a cut that from the forequarter of the animal - the part of the animal which does the most work, hence it takes longer to cook, but the effort is worth it for the flavour.

In The Kitchen: The value-for-money chuck can be cooked in a variety of traditional ways, from a sumptuous pot roast to a traditional Sunday lunch. Untie and unroll, marinate with garlic, ginger, chilli and touch of beer then slow cook either in the oven or indirect heat on the barbeque for truly sensational pulled beef.