Ships frozen, upon arrival place vacuum sealed package in refrigerator or freezer.

This cut has many names - Chuck Eye, Blade Roast, Shoulder Roast, Shoulder Steak but is most commonly called a "Pot Roast"

This is usually the first pick for a pot roast due to the beautiful marbling that makes this roast extra tender and juicy when braised! This roast has a rich flavor that is displayed to the fullest when cooked slowly.

For best results when cooking this lovely cut of meat, braise first then cook slowly while the aroma makes your home smell extra inviting! 

Certifications:

• Certified Naturally Grown
• Animal Welfare Approved
• USDA Inspected Processed Meat

Practices:

• Rotationally Grazed
• Dryland Grazed
• Grass Finished
• Grass Fed