“Whole Beef Cuts” Australian 🇦🇺 Riverina Black Angus Chuck Roll | JBS Major Brand | Approximately 120–150 days grain-fed | MB2+ Marbling | ⚠️ Shipped Frozen ⚠️ Pre-set to ship whole

Looking for a cut of Australian Black Angus beef with a rich beefy flavour, moderate marbling, and a firm texture, that can be portioned into multiple cooking styles ? This whole piece of Australian Riverina Black Angus Chuck Roll comes from the Riverina Australian Black Angus beef series by JBS Australia. It uses Australian Black Angus cattle, with supplier data indicating approximately 120–150 days of grain-feeding , and features MB2+ quality marbling .

The chuck roll is located near the front shoulder and neck of the cow. As it is a high-activity area, the beef typically has a pronounced flavour, distinct muscle texture, and a moderate amount of connective tissue and fat. Different preparation methods yield completely different textures, making it ideal for hot pot thin slices, sukiyaki, yakiniku, quick stir-fry, slow cooking, braising, and curry .

The biggest advantage of a whole cut is that you can decide the cutting style and thickness yourself. A single chuck roll can be divided into hot pot slices, yakiniku slices, beef cubes, stir-fry slices, and large braising pieces. This is especially convenient for Hong Kong families who eat beef often, food service clients, or those who enjoy portioning whole beef cuts themselves.

⚠️ This product is shipped frozen.

🐃 Riverina Australian Black Angus | A brand under JBS Australia

Riverina Australian Black Angus is part of the JBS Australia beef brand series, primarily positioned around Australian Black Angus beef.

Riverina Black Angus emphasises Australian beef, grain-feeding, and marbling performance. Combined with the popular meat characteristics of Black Angus cattle, it delivers a richer beef aroma and fat flavour.

If you usually enjoy Australian steaks, hot pot beef, or restaurant-grade whole beef cuts, Riverina is a very practical choice.

🇦🇺 Australian Black Angus | Combining beefy flavour and fat aroma

This chuck roll uses Australian Black Angus beef .

Black Angus cattle have always been very popular in the international beef market, known for their good meat quality and marbling potential.

Compared with very lean beef, grain-fed Black Angus typically delivers a more pronounced:

Beef aroma + fat flavour + juiciness

It still retains a sufficient proportion of lean meat, so it does not taste purely of fat.

🌾 Approximately 120–150 days of grain feeding | Enhances marbling and aroma

According to supplier information, this Riverina Black Angus has been grain-fed for approximately 120–150 days.

The grain-feeding stage helps the cattle develop ideal intramuscular fat and marbling distribution. When cooked, the fat melts, enhancing the beef's aroma, juiciness, and overall texture.

Combined with the meat characteristics of Black Angus cattle, it is suitable for:

• Hot Pot
• Sukiyaki
• BBQ
• Grilling
• Stir-frying
• Slow cooking
• Stewed Beef

All of which showcase a rich beef flavour.

🥩 MB2+ Marbling | Balanced beef and fat flavours

Riverina Black Angus, featuring MB2+ marbling performance.

MB2+ does not aim for the high fat content of premium Wagyu, but rather offers a moderate amount of intramuscular fat within the lean meat.

The benefits of this level of marbling are:

It has a rich, fatty aroma while retaining a distinct beefy flavour.

During cooking, the marbling slowly melts, enriching the meat's flavour while maintaining a firm texture.

For customers who prefer less fat but find ordinary lean beef too dry, this offers a very approachable balance.

🔪 Whole Beef Neck | Intense beef flavour, highly versatile

Located in the front section of the cow, the neck muscles are highly active, resulting in a more pronounced flavour than some hindquarter cuts.

Its characteristics can be summarised as:

Rich flavour, clear grain, firm texture, and a pleasant chew from the connective tissue

By selecting the correct cut for your intended use, you can prepare a wide variety of dishes.

The whole cut can be portioned into:

Thin cut → Hot Pot / Sukiyaki

Slightly thicker slices → Grilled meat / BBQ

Thin slices → Stir-fry

Diced → Beef cubes / Beef curry

Large piece → Slow Cook／Stew

A single piece of beef can be prepared in completely different ways.

🍲 Hot Pot Thin Slices | One of the most recommended ways to eat

Neck fillet is very suitable for thinly slicing against the grain for Hot Pot.

Recommended pairings:

• Chaozhou Beef Hot Pot
• Satay Hot Pot
• Spicy Hot Pot
• Beef Bone Soup Base
• Clear Soup Hot Pot
• Japanese Kombu Pot
• Sukiyaki

After thin slicing, the toughness from muscle fibres is reduced while the rich beef flavour of the neck fillet itself is retained.

Especially suitable for Hot Pot guests who like 'beefy flavour'.

🍲 Sukiyaki | The aroma intensifies when fat meets heat

After the neck fillet is sliced into thin pieces, it is also very suitable for Japanese Sukiyaki.

Cook the beef quickly in Sukiyaki sauce; the fat aroma and sweetness of the grain-fed beef blend with the savoury sauce, and eating it dipped in egg creates a particularly rich texture.

You can pair it with:

Scallion + Shiitake Mushroom + Tofu + Konjac + Cabbage

You can easily complete a pot of Japanese cuisine at home.

🔥 BBQ / Yakiniku | Rich beef aroma is highlighted

The neck fillet can also be cut into yakiniku slices or slightly thicker beef slices according to the grain.

Recommended for:

• Sea Salt Black Pepper
• Japanese Yakiniku sauce
• Korean BBQ sauce
• Garlic Butter
• Cumin chili
• Black Pepper Sauce

High-temperature grilling forms a caramelised crust on the meat surface while allowing the marbling and fat to melt slowly, making the beef aroma even more prominent.

Perfect for family BBQ, gatherings with friends, or Korean-style BBQ.

🍳 Hong Kong-style Stir-fried Beef | Versatile with Rice

After the neck fillet is thinly sliced against the grain, it can also be used to make various Hong Kong home-style dishes.

For example:

• Choy Sum Beef
• Chinese Kale with Beef
• Onion Beef
• Black Pepper Beef
• Satay Beef
• Green Pepper Beef
• Beef Chow Mein
• Korean-style Stir-fried Beef

After slicing, simply marinate with light soy sauce, cornstarch and a small amount of oil, then stir-fry over high heat.

🍛 Curry Beef | Rich meat flavour makes it more appetising

Cutting the neck fillet into larger beef cubes allows you to make curry beef.

Longer heating allows the connective tissue to soften slowly, and the rich beef flavour of the neck fillet itself will infuse into the curry sauce.

Add:

Potato + Carrot + Onion

This makes a home-style dish that goes very well with white rice.

🍲 Slow Cooked / Braised Beef | Fully brings out the collagen aroma

The neck fillet contains a certain amount of connective tissue, so it is very suitable for longer cooking times.

Recommended:

• Beef Stew with Radish
• Chuhou Beef
• Stewed Beef with Tomato
• Red Wine Braised Beef
• Curry Beef
• Beef Stew
• Beef Stew

After slow braising, the connective tissue gradually softens, the texture changes from firm to tender, and the soup becomes full of beef aroma.

❄️ Whole Cut Specification | More flexible to cut yourself

Compared to pre-cut steaks or Hot Pot slices, the biggest advantage of the whole cut is high flexibility.

After receiving it, you can divide it according to your family's needs:

Hot Pot slices × several portions

Yakiniku slices × several portions

Stir-fried beef slices × one portion

Beef cubes × one portion

Braised beef × one portion

Cut and portion once, then freeze; simply take out the required amount when cooking.

Especially convenient for Hong Kong families.

⚠️ Frozen Dispatch

This product is dispatched as frozen whole beef.

It is recommended to keep it frozen after receipt; thaw and process as needed when cutting.

If the whole piece cannot be finished at once, you can portion and store it in advance according to meal sizes for easier use later.

✅ Australian Riverina Black Angus Neck Fillet Product Features

✅ Australian🇦🇺 Black Angus Beef
Australian Black Angus combines meat aroma, fat aroma and a firm texture.

✅ JBS Australia Major Brand
Riverina is part of the JBS Australia beef brand series.

✅ Approximately 120–150 days Grain-fed
According to supplier data, it is grain-fed for approximately 120 to 150 days.

✅ MB2+ High-quality Marbling
A moderate amount of intramuscular fat balances fat aroma, juiciness and beefiness.

✅ Whole Beef Neck Spine Cut
You can control the thickness and cutting style according to your preferred dish.

✅ Rich beef flavour
The meat from the front shoulder and neck has a pronounced flavour, making it especially suitable for customers who enjoy a rich beef aroma.

✅ Firm texture with rich tendon flavour
Thin slicing, stir-frying, or slow cooking can all produce different textures.

✅ One Piece, Many Uses
Suitable for hot pot, sukiyaki, grilled meat, BBQ, stir-fry, curry, and slow cooking.

✅ ⚠️ Shipped Frozen
Delivered frozen as a whole piece, convenient for home portioning and freezer storage.