The Chuck Roast is cut from the forequarter of the cow. This area consists of 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 Pot 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.
Each Chuck Roast is about 3-4lbs, which should comfortably serve a crew of folks! 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.
We strive to create a pasture-based ecosystem that works with nature and honors its abundance. We strive to provide the most natural, stress-free, pasture-based life possible for our livestock so they live happy lives, just as nature intended. Our goal is to provide the peace of mind that comes from having a direct relationship with a farmer you can know and trust.Read More