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Chuck Roast

Chuck Roast

The Chuck Roast is cut from the forequarter of the cow. This area gets a lot of exercise and has well-developed muscles. Because this set of muscles is more exercised, it needs to be braised to be tenderized.


Braising is just a fancy way of saying cook it with moisture. Just add a little bit of water to a pan, throw in some veggies, and stick it all in the oven, and you'll end with meat falling off the bone that you can cut with a fork. It's juicy, moist, melting tenderness in every single bite.  


Each Chuck Roast is about 2lbs, which should comfortably serve four people (or more!). While braising may take longer, it is worth it. Try adding vegetables such as potatoes, carrots, and onions to your roast. All the flavors will soak into each other over the hours of cooking. Adding butter, salt, garlic, spices, and broth will allow more flavor to soak into the meat over time as well.  


As you’ve likely come to expect, all of our beef is pasture-raised, and none of our animals are given hormones, steroids, drugs, or antibiotics. Our cattle are ethically raised and free to roam the pastures.

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