In some ways, a Chuck Roast is the opposite of a Sirloin Tip Roast. Chuck Roasts are just a bit tougher because of the different muscle groups and connective tissue. Don't be fooled though, because where there's connective tissue, there's flavor. Chuck also has the highest fat and marbling content of the roasts, and is great in the slow cooker, crock pot, or even the smoker.
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
Though it's also prized for the quality of ground beef that it makes, we can't resist keeping these whole. Because we keep them as whole as possible, most of these have a prominent and flavorful bone included. 
 
Our Chuck Roasts are dry aged for a minimum of two weeks, individually vacuum sealed, and flash frozen for optimal freshness.