All Moombra Meats Products
Rolled
Rolled
Roast
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Chuck shoulder, rolled and tied. A slow-roast cut with rich beefy flavour from the working muscles.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow roast / Pot roast
TextureTender after long cook
FatModerate, marbled
Serve90°C+ probe
Cut Overview
About This Cut
Chuck cut from the shoulder, rolled and tied for even cooking. A hard-working muscle group that builds up connective tissue and intramuscular fat, which is why it needs time. Low and slow is the only way. Sear hard all sides, then braise in a covered pot at 150°C for 3 to 4 hours, or pot roast on the stovetop in stock and aromatics until a probe slides through the centre with no resistance.
Why rolled: Tying the chuck into an even cylinder means it cooks evenly all the way through. The fat caps render down into the meat as it slow-roasts, basting itself from the inside.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000755 - Beef, blade roast (chuck), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
150kcal
Energy per 100g
150 kcal
628 kJ • typical average
Protein21.5g
Complete protein. All essential amino acids present.
Total Fat7.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy150 kcal / 628 kJ▼
Total energy from protein and fat.
Protein21.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat7.0 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated2.9 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium60 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.2 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc5.2 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.8 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.8 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Rolled Roast Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ NUTTAB and presented as typical averages per 100g. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3–4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 3 days. Leftover roast beef is excellent sliced cold or reheated in its braising liquid.
02Cooking
Low & Slow Only
Chuck does not respond to high heat. Always cook low and slow at 140°C to break down connective tissue into tender, flavourful meat. Allow approximately 1 hour per 500g.
Sear First
Sear the roast in a hot pan with tallow on all sides until deeply browned before placing in the oven. This builds flavour through the Maillard reaction and forms a crust that holds the juices in.
Seasoning
Season generously with flaky salt and cracked pepper before searing. A simple rub is all this cut needs - the slow cook does the rest.
Internal Temperature
For fork-tender pull-apart roast, aim for 90–95°C internal. FSANZ safe minimum for whole beef cuts is 63°C, but chuck needs 90°C+ to fully break down the collagen.
Resting
Rest for 15–20 minutes loosely covered in foil before slicing or pulling. This allows the juices to redistribute through the meat.
Recipe Suggestions
Recipes
01
Classic Slow Roast with Roasted Vegetables
▼
You'll Need
1.5–2kg rolled roast2 tbsp beef tallow
4 garlic cloves, roughly chopped2 sprigs fresh rosemary
3 large carrots, cut into chunks4 medium potatoes, quartered
2 brown onions, quartered250ml beef stock
Flaky salt & cracked black pepper
Method
1Preheat oven to 140°C. Remove the roast from the fridge 30 minutes before cooking. Pat dry and season generously with flaky salt and cracked pepper on all sides.
2Heat tallow in a heavy oven-proof pot over high heat until smoking. Sear the roast on all sides, 2–3 minutes per side, until deeply browned. Remove and set aside.
3Place onions, garlic, and rosemary in the base of the pot. Sit the roast on top. Add stock and cover tightly with a lid or foil.
4Roast at 140°C for approximately 1 hour per 500g. Add carrots and potatoes in the last 90 minutes of cooking.
5The roast is ready when it pulls apart easily with a fork. Rest loosely covered for 15–20 minutes before carving or pulling. Serve with the pan juices poured over.
Temperature guide: For pull-apart texture, aim for 90–95°C internal. FSANZ safe minimum for whole beef cuts is 63°C, but chuck needs 90°C+ for maximum tenderness.
02
Red Wine Braised Rolled Roast
▼
You'll Need
1.5–2kg rolled roast2 tbsp beef tallow
2 brown onions, diced4 garlic cloves, crushed
2 stalks celery, chopped2 large carrots, chopped
250ml good red wine400ml beef stock
2 tbsp tomato paste2 sprigs fresh thyme
2 bay leavesFlaky salt & cracked black pepper
Method
1Preheat oven to 150°C. Season the roast well. Sear in tallow over high heat on all sides until deeply browned. Remove and set aside.
2In the same pot, cook onions, celery, and carrots over medium heat for 8 minutes until softened. Add garlic and tomato paste and cook 2 minutes.
3Deglaze with red wine, scraping up the browned bits. Add stock, thyme, and bay leaves. Return the roast to the pot. Liquid should come halfway up the meat.
4Cover tightly and braise in the oven for 3–3.5 hours until the meat is tender and pulling apart.
5Remove the roast and rest 15 minutes. Strain the braising liquid and reduce on the stovetop until slightly syrupy. Slice or pull the beef and serve with the sauce poured over.
Tip: This dish is even better the next day. Refrigerate overnight and reheat gently in the braising liquid. The flavour deepens significantly.
03
Pulled Beef with Chimichurri & Flatbread
▼
You'll Need
1.5–2kg rolled roast2 tbsp beef tallow
1 tbsp smoked paprika1 tsp cumin
1 tsp garlic powder300ml beef stock
Large handful flat-leaf parsley, chopped4 garlic cloves, minced
2 tbsp red wine vinegar4 tbsp olive oil
Flatbread or crusty rolls to serve
Method
1Mix paprika, cumin, garlic powder, salt, and pepper. Rub all over the roast. Sear in tallow on all sides until well browned.
2Place in a covered pot or slow cooker with beef stock. Cook at 140°C for 4 hours in the oven, or on low in a slow cooker for 8 hours.
3Make chimichurri by combining parsley, garlic, vinegar, olive oil, salt, and pepper. Set aside at room temperature.
4Once the beef pulls apart easily, remove and shred with two forks. Return the shredded beef to the pot juices and mix through.
5Pile the pulled beef onto flatbread or rolls. Spoon chimichurri generously over the top and serve immediately.
Tip: Pulled beef freezes well. Freeze in portions with some of the braising liquid to keep it moist when reheating.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information - all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD F000527 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.