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Chuck Roast | AGA Certified Grass-Fed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Chuck Roast | AGA Certified Grass-Fed (Avg Weight 3.0 lbs)
The Sunday Dinner Classic — Rich, Gelatinous, and Built for Braising. The Chuck Roast is the definition of "low and slow" perfection. Sourced from our partners at North Georgia Meat Company (NGM), this cut comes from the shoulder, where the muscles work hard and develop deep, savory flavor. While tough if grilled, this cut is laced with an intricate network of collagen. When braised slowly, that connective tissue melts into silky, rich gelatin, basting the meat from within and creating the kind of "pull-apart" tenderness that defines a perfect pot roast.
Why It’s a Staple: It is the ultimate one-pot comfort meal. Whether you are making a traditional Sunday roast with carrots and potatoes, a rich Italian ragu, or shredded beef for tacos, the Chuck Roast yields a massive amount of flavor and feeds a crowd easily.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Chuck Roast (Square Cut, Boneless)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 3.0 lbs
🔥 The Chef’s Method: Patience is the only secret ingredient here.
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The Sear: Season heavily and sear all sides in a Dutch oven until dark brown. This adds depth to the sauce.
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The Liquid: Add aromatics (onions, garlic) and liquid (red wine, beef stock) to come halfway up the meat.
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The Cook: Cover tightly and braise at 300°F (or use a slow cooker) for 3-4 hours.
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Target Temp: Ignore the thermometer. It is done when it is "Fork Tender" (shreds effortlessly with a fork).
Chuck Roast | AGA Certified Grass-Fed (Avg Weight 3.0 lbs)
The Sunday Dinner Classic — Rich, Gelatinous, and Built for Braising. The Chuck Roast is the definition of "low and slow" perfection. Sourced from our partners at North Georgia Meat Company (NGM), this cut comes from the shoulder, where the muscles work hard and develop deep, savory flavor. While tough if grilled, this cut is laced with an intricate network of collagen. When braised slowly, that connective tissue melts into silky, rich gelatin, basting the meat from within and creating the kind of "pull-apart" tenderness that defines a perfect pot roast.
Why It’s a Staple: It is the ultimate one-pot comfort meal. Whether you are making a traditional Sunday roast with carrots and potatoes, a rich Italian ragu, or shredded beef for tacos, the Chuck Roast yields a massive amount of flavor and feeds a crowd easily.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Chuck Roast (Square Cut, Boneless)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 3.0 lbs
🔥 The Chef’s Method: Patience is the only secret ingredient here.
-
The Sear: Season heavily and sear all sides in a Dutch oven until dark brown. This adds depth to the sauce.
-
The Liquid: Add aromatics (onions, garlic) and liquid (red wine, beef stock) to come halfway up the meat.
-
The Cook: Cover tightly and braise at 300°F (or use a slow cooker) for 3-4 hours.
-
Target Temp: Ignore the thermometer. It is done when it is "Fork Tender" (shreds effortlessly with a fork).