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.
 
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.