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Chuck Roast

Chuck

Boneless chuck roast, 3 lb
Boneless chuck roast, 3 lb

The chuck roast is a thick slab from the shoulder with several muscles and a lot of connective tissue running through it. Low and slow turns all of that into gelatin.

How to cook it

  • Brown it hard in a Dutch oven, then braise at 300°F with onions, stock and a splash of wine for three to four hours until a fork twists through it.
  • Or smoke it like a small brisket: 250°F to 203°F internal, wrapped after the bark sets.
  • Shred for sandwiches, tacos, ragù. It reheats better than it cooks.
  • Skim the fat off the braising liquid and keep it. That's wagyu tallow.

Why it's better as Midwestern wagyu

Braised chuck from an ordinary steer can go dry and stringy. Wagyu chuck is basted from inside by its own marbling, so it stays moist and the sauce comes out rich without adding anything.

In your share

Two to four roasts per quarter, three pounds or so each.

Want some? Drop your cell and your wagyu guy will text you.