Manx Wagyu chuck roast


We have just two of these very special roasts.

Here’s how you do this: slow cook this Wagyu chuck roast in an Aga, steam oven, or slow cooker for 7 hours.

Yes, you read right. 7 hours. But it is worth it.

Out of stock



Minimum weight 2kgs.

We don’t think we ever really understood “slow cooking” until we cooked this surprising Manx Wagyu chuck roast for 7 hours in a steam oven. Admittedly, we had to be patient, and yes, we were also very unsure. But, the result was jaw dropping.

Chuck steak is a pretty inexpensive cut, but cooked right it is so tender and tasty, and arguably just as tender and tasty as fillet steak. Big claim, we know, but worth trying this for yourself to find out.

We only have two of these, which is also a very special Manx Wagyu. Yes, you also read that right. Manx Wagyu from the northern plains of the Isle of Man. We’re writing an article for our website about this, so you’ll be able to read more about it soon, but Manx Wagyu is a special situation where normal dairy cows are artificially inseminated with Wagyu sperm, and the resulting male calves hence have greater value and are not discarded as an unwanted by-product of the dairy industry, and instead are reared for a longer life.


Image shows cooked version

About Our Cows

The Ballakelly cow is a blend of Charolais, Limousin and Aberdeen Angus which help maintain medium-sized cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide suited for the Manx climate. Recently we have been selling Manx Wagyu which is a cross of local dairy cows with Wagyu insemination. Our cattle run in groups of around 30 – meaning optimal ‘mob’ grazing potential during spring and summer, and are indoors during winter feeding on home-grown silage and cereals blended with peas for additional protein. Growing the grains and peas we feed our animals means we don’t have to import food, which significantly offsets the methane emissions of the Ballakelly herd. Our animals develop proper structure, size and fat content that results in beautiful marbling, tenderness and fulsome flavour. We dry age some of our beef which significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time: four weeks, generally – but we think it’s worth it.