3lb. avg. Boneless Chuck Roast-
The Chuck Roast is cut from the forequarter of the cow. This area consists of are heavily exercised, well-developed muscles. Because this set of muscles is more exercised, it needs to be braised to be tenderized. Braising involves cooking with moist heat to tenderize and soften the meat. But don’t let that little bit of extra work deter you: our Chuck Roast can become one of the most tender cuts if prepared properly. When properly cooked, the Chuck provides juicy, moist, melting tenderness in every single bite.
Our beef is grass-fed, grass- finished and ethically raised. Our cattle are never given steroids, hormones, antibiotics, or GMOs. We pride ourselves in offering on the best products available.
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