What Is Beef Chuck Roast Called In Australia? The Complete Guide

Beef chuck roast is an extremely flavorful, tasty and versatile cut of meat. However depending on where you live in the world, it may go by different names. So what is beef chuck roast called in Australia?

In Australia, beef chuck roast is most commonly referred to as “blade roast”. It may also sometimes be called “chuck roast” or “braising steak”. Regardless of what you call it, this cut of meat comes from the cow’s shoulder and neck area and is known for being packed with flavor.

I want to provide a complete guide to beef chuck roast in Australia. I’ll cover everything from what it’s called what cut it comes from how to cook it, and some delicious recipe ideas.

What Cut Does Beef Chuck Roast Come From?

Let’s start by understanding exactly where beef chuck roast comes from on the cow. This will help explain why it has the characteristics that it does.

Beef chuck roast is cut from the front shoulder of the cow, specifically the area known as the “chuck”. The chuck runs from the neck through the shoulder of the animal. Since this area does a lot of work supporting the weight of the cow, the muscles get quite a workout.

This results in meat that has a great deal of connective tissue. While that can make the meat tough, it also gives it tons of flavor. The fat marbled throughout chuck roast also enhances the flavor and moisture.

Once the whole chuck section is removed from the cow, it can be further broken down into particular roasts. The main options are:

• Chuck eye roast
• Chuck roll roast
• Chuck shoulder roast
• Chuck under blade roast

The most popular roast for slow cooking and braising is the chuck shoulder roast, which comes from the upper part of the chuck. This is the cut typically referred to as chuck roast or blade roast in Australia.

Why Blade Roast Is The Most Common Name

Now that we know which part of the cow chuck roast comes from, it makes sense why “blade roast” is one of the most widely used names for this cut of meat in Australia.

The shoulder blade bone runs through the chuck section of the cow. When the chuck is separated from the carcass, portions will contain part of the shoulder bone, also known as the blade bone. These bone-in roasts are referred to as blade roasts or chuck blade roasts.

The blade bone adds even more flavor to the meat when cooked, but can easily be removed before serving. When the roast is deboned, it may simply be called chuck roast. But in general, if it has that blade bone, Australians call it blade roast.

How To Cook Blade Roast For Maximum Tenderness

Blade roast contains a great deal of connective tissue that needs to be broken down during cooking. If not, the meat can be extremely tough and chewy.

That’s why the recommended cooking methods focus on slow moist heat to gently melt the connective tissue and turn it into gelatin that keeps the meat tender. Here are the best ways to cook chuck roast in Australia

• Braising: Braising involves browning the meat first for flavor, then cooking it in a small amount of liquid like broth, wine, or water in a covered pan. The steam helps break down the meat.

• Pot roasting: This is similar to braising but uses larger chunks of meat. You brown the meat first, then cook it with veggies in liquid for a long time until fall-apart tender.

• Stewing: For stew, the meat is cut into smaller pieces and simmered in liquid with vegetables. The lower temperature cooks it gently.

• Slow cooking: A slow cooker gives you set-it-and-forget-it ease for cooking chuck roast low and slow. It makes an extremely tender pot roast.

The key for all these methods is cooking the meat for at least 1-2 hours. Anything less and it will likely be too chewy. For best results, cook blade roast for 3-4 hours until it shreds easily with a fork.

Delicious Ways To Cook Blade Roast In Australia

Blade roast may not be the most expensive or tender cut of beef, but its big beefy flavor makes it perfect for comforting braises, hearty stews, and Sunday night suppers.

Here are some quintessential Australian recipes that make the most of chuck roast’s qualities:

• Peppered Beef Pot Roast: Seasoned with lots of cracked pepper then slowly braised with veggies like onion, carrot and celery. The pepper adds a nice crust.

• Classic Beef Stew: Simmered with potato, pumpkin, carrots and peas until super tender and full of rich gravy. Great over mashed potatoes.

• Beef Rendang Curry: Cooked in a Malaysian-style curry with spices like coriander, cumin, turmeric, garlic and chilies until fall-apart tender.

• Italian Beef Ragù: Braised in a red wine tomato sauce with onion, garlic, herbs and a touch of balsamic for a rich ragu. Delicious over pasta.

• Beef Stroganoff: Seared chuck roast strips cooked down in a creamy mushroom sauce and served over buttery egg noodles. Comfort food at its best!

• Shepherd’s Pie: Ground beef chuck roast makes the base for a hearty shepherd’s pie topped with creamy mashed potatoes. Baked until bubbly and golden.

As you can see, blade roast is extremely versatile. With the right cooking method, you can transform it into fork-tender deliciousness and bring out its inherent rich, beefy flavor. It’s the perfect economical cut for feeding a crowd.

Other Names You May See For Chuck Roast

Outside of blade roast and chuck roast, there are a couple other common names you’ll see for this cut of meat in Australia:

• Braising Steak: Supermarkets will often label it this way, but braising steak and blade roast are the same thing. It refers to meat meant for moist cooking methods.

• Chuck Steak: This usually indicates it’s chuck roast that’s been cut into smaller steaks rather than left whole as a roast. Still great for braising.

• Shoulder Roast: A less common name, but may be used to indicate it comes from the chuck shoulder area.

• Pot Roast: Technically this refers to the cooking method (pot roasting) rather than the cut, but you’ll see it used interchangeably with chuck roast.

The bottom line is if you see any of these names – blade roast, chuck roast, braising steak, chuck steak, shoulder roast or pot roast – you’re looking at the same flavorful, somewhat tough but delicious cut of meat from the chuck that’s ideal for slow moist cooking.

Why Chuck Roast Is Often Labeled As Stew Beef

Here’s one more term you may come across – stew beef. This one often causes confusion.

On price tags and in the meat department, chuck roast is sometimes called “stew beef” or “stewing steak”. This tends to make people think it’s only useful for stews and has poor quality.

In reality, labeling it as stew beef is misleading. Markets do this because the cut is well-suited to stews due to its connective tissue and affordability. But in fact blade roast has wonderful flavor and texture when braised or roasted properly.

So don’t be fooled by the “stew beef” label into thinking chuck roast can’t be a delicious roast or pot roast. With the right cooking technique, it’s one of the tastiest cuts. The stew beef title mainly indicates it’s not suited for quick grilling.

Don’t Grill Blade Roast

There is one cooking method that does not pair well with blade roast – grilling. This cut should never be cooked hot and fast over direct high heat like grilling.

Because chuck contains so much connective tissue, grilling will cause it to seize up and toughen rather than break down. The outer portions will get overcooked while the inside stays undercooked.

While you can grill tenderloin, ribeye, sirloin and other premium beef cuts, chuck roast should always be cooked gently using moist heat methods. Braising, stewing, pot roasting and slow cooking will reward you with succulent, tender meat.

Key Takeaways On Chuck Roast In Australia

To sum up, here are the key facts on this flavorful cut of meat:

• Known as blade roast or chuck roast in Australia
• Comes from the shoulder and neck (chuck)
• Contains a lot of connective tissue so benefits from slow cooking
• Braising, stewing and pot roasting are ideal cooking methods
• Delicious when used in stews, curries, pasta sauces, pies and more
• Often misleadingly labeled as “stew beef” even though it can be an amazing roast
• Should never be grilled over direct high heat

With the proper cooking technique, blade roast can be one of the most cost-effective yet delicious cuts of meat. Its beefy flavor shines through when braised until melt-in-your-mouth tender.

So don’t be afraid to pick up a chuck roast on your next visit to the butcher or supermarket. With a bit of