Dalmonico/Chuck Eye roll is an inexpensive cut from the muscle between the neck and shoulder blade. It is the continuation of the Scotch Fillet. This “rib end” is quite tender, highly marbled and ideal for steaks.
Separated from the Under Blade section of the Chuck Eye Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness. The top portion of the Chuck Eye Roll that most resembles a Scotch Fillet .
Sher Wagyu beef is all natural, hormone and antibiotic free and Halal accredited.
Since 1991 Nick & Vicki Sher’s passion has been to produce delicious Wagyu beef.
It was in the late 1980’s that Nick Sher first read about Wagyu cattle and their highly marbled beef. Though raised in Melbourne, Nick always dreamed of being a cattle farmer. After studying Agriculture Science at the University of Melbourne and working in agronomy and agribusiness for a few years, Nick became aware of the first Wagyu genetics being imported into Australia via the USA. In 1991 Nick and Vicki purchased some of these Wagyu embryos and calved the first purebred Wagyu embryo calves born in Australia on February 11, 1992.
Nick made many trips to Japan through the 1990’s, learning and studying wagyu genetics, the different bloodlines and methods of raising and feeding Wagyu cattle.
In 1995 the Shers sent by air the first Australian shipment of Wagyu crossbred cattle to Japan. Then, with the encouragement from their Japanese customers the Shers pioneered the breeding of Wagyu x Holstein, the traditional Japanese F1. In 1996 they established their company Beefcorp Australia to work with dairy farmers throughout Victoria to create a supply of Wagyu x Holstein calves. A number of these dairy farmers continue to work with Beefcorp today.
At the same time, the Shers continued to grow their Fullblood & Crossbred Wagyu herds. They imported fullblood embryos from Canada and in 1996 purchased a fullblood bull at the first auction of Wagyu cattle ever held outside Japan, in Oklahoma, USA. The bull, Kikiusgihe 406E, was collected for semen which was then imported to Australia. Other fullblood genetics were sourced to provide a range of genetics for their growing herd.
All beef was initially exported to Japan. In the early 2000’s they diversified into other export markets, establishing distributors that have become long term customers in Singapore, Hong Kong & USA.
In 2006 they started supplying a small quantity of loin cuts to a few Melbourne restaurants and a butcher shop in Box Hill. At that time not many chefs or the public were familiar with Wagyu beef and branded beef products were uncommon.
Establishing the Sher Wagyu brand has taken decades of commitment, passion and focus and has taken Nick & Vicki around the world, meeting distributors & chefs, participating in trade shows and educating customers and consumers. They now export to over 14 countries, working directly with selected distributors, and have a very loyal customer base in Australia, supplying directly to Melbourne & Regional Victorian restaurants and butcher shops .
Nick and Vicki and their team continue to strive to improve all aspects of their Wagyu breeding, farming, beef production and marketing of this delicious beef.