Title
Standing Stone American Wagyu Chuck Roast
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.
Standing Stone American Wagyu Chuck Roast (Avg Weight 2.5 - 3.0 lbs)
The "Ultimate Pot Roast" — Melt-Away Texture with Deep Beef Flavor. This is the cut that ruins you for ordinary pot roast. Sourced from our partners at North Georgia Meat Company (NGM), the American Wagyu Chuck Roast takes the deep, working-muscle flavor of the shoulder and infuses it with heavy Wagyu marbling. In a standard roast, you are relying on connective tissue to break down for moisture. In this Wagyu version, you have both the connective tissue and the intramuscular fat. As it cooks, this internal fat renders out, basting the meat from the inside and creating a texture so tender you can eat it with a spoon.
Why It’s a Staple: It turns Sunday dinner into a luxury event. It creates the richest, most velvety gravy you have ever tasted because the rendering Wagyu fat emulsifies into your braising liquid. It is foolproof comfort food that delivers consistent, moist results every single time.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Chuck Roast (Boneless Shoulder)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 2.5 - 3.0 lbs
💡 The Chef’s Method: Time is the secret ingredient.
-
The Sear: Season heavily and sear on all sides in a Dutch oven until dark brown. Do not skip this; it builds the flavor base.
-
The Braise: Add onions, carrots, red wine, and stock. The liquid should come halfway up the meat.
-
The Cook: Cover tight and cook at 300°F for 3 to 4 hours.
-
Target Temp: Fall-Apart Tender. When you can pull a piece off effortlessly with a fork, it is ready. If it offers resistance, put the lid back on for another 30 minutes.
Standing Stone American Wagyu Chuck Roast (Avg Weight 2.5 - 3.0 lbs)
The "Ultimate Pot Roast" — Melt-Away Texture with Deep Beef Flavor. This is the cut that ruins you for ordinary pot roast. Sourced from our partners at North Georgia Meat Company (NGM), the American Wagyu Chuck Roast takes the deep, working-muscle flavor of the shoulder and infuses it with heavy Wagyu marbling. In a standard roast, you are relying on connective tissue to break down for moisture. In this Wagyu version, you have both the connective tissue and the intramuscular fat. As it cooks, this internal fat renders out, basting the meat from the inside and creating a texture so tender you can eat it with a spoon.
Why It’s a Staple: It turns Sunday dinner into a luxury event. It creates the richest, most velvety gravy you have ever tasted because the rendering Wagyu fat emulsifies into your braising liquid. It is foolproof comfort food that delivers consistent, moist results every single time.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Chuck Roast (Boneless Shoulder)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 2.5 - 3.0 lbs
💡 The Chef’s Method: Time is the secret ingredient.
-
The Sear: Season heavily and sear on all sides in a Dutch oven until dark brown. Do not skip this; it builds the flavor base.
-
The Braise: Add onions, carrots, red wine, and stock. The liquid should come halfway up the meat.
-
The Cook: Cover tight and cook at 300°F for 3 to 4 hours.
-
Target Temp: Fall-Apart Tender. When you can pull a piece off effortlessly with a fork, it is ready. If it offers resistance, put the lid back on for another 30 minutes.