Sir Harry Wagyu Chuck Eye Roll Steak MBS5+ 1kg
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Sir Harry Wagyu Chuck Eye Roll Steak MBS5+
1kg
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.
Description / Sir Harry Wagyu Chuck Eye Roll Steak MBS5+ 1kg
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.
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Preheat grill to high. Lightly oil the grill — not the steak.
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Season simply: salt + cracked pepper (orange-fed Wagyu has natural sweetness).
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Sear all sides hard to build crust, then move to indirect heat to finish slowly.
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Cook until the centre reaches your preferred doneness.
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Rest 10–12 minutes to allow juices to settle evenly through the large cut.
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Slice against the grain into thick portions for the best tenderness.
Cast-iron pan (for smaller portions cut from the 1kg piece)
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Heat pan to high until just smoking.
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Sear each side firmly, then reduce heat to finish gently.
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Optional: baste with butter or Wagyu fat + garlic/herbs for added richness.
Reverse-sear (recommended for a 1kg steak)
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Preheat oven or BBQ to low heat (100–120°C).
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Slow-cook until internal temp is just below your target (e.g., 46–48°C for medium-rare).
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Rest briefly, then sear hard on a hot grill or pan to finish.
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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.
