Beef Chuck Roast
Wagyu-Angus raised. Richly marbled. Comfort food, Wyoming style.
Average Size: Approximately 2.5–4.5 lb per roast
 
Cut from the shoulder (chuck primal), this roast pairs Wagyu-Angus marbling with collagen that melts into silky tenderness when cooked low and slow. Ideal for pot roasts, braises, and shredded beef, it delivers deep, beef-forward flavor in every forkful.
 
Key Benefits:
Wagyu-Angus marbling renders for juicy, flavorful results
Collagen breaks down into gelatin for a rich, velvety sauce
Versatile: pot roast, Dutch-oven braise, slow cooker, or smoker
Great value cut that feeds a crowd and excels at meal prep
 
Health Benefits:
High in complete protein to support strength and recovery
Rich in heme iron, zinc, and B12 for energy and immunity
Natural collagen and gelatin support joint, skin, and gut health
Fits whole-food, low-carb, and performance-focused eating
 
Farm Promise: All-natural, pasture-raised, no antibiotics, non-GMO.
 
USDA Safe Cooking Guidelines:
Cook whole-muscle beef to a minimum internal temperature of 145°F (63°C) and rest 3 minutes
For pull-apart tenderness, braise or slow-cook to 190–205°F internal before serving