Slow-cook & Sunday roasts
Roast
Chuck roast, tri-tip, brisket and prime rib from the same dry-aged Black Angus as our steaks — for the smoker, the oven and the Dutch oven.
- 100% Black Angus
- Born, raised & finished on our ranch
- Dry-aged
- No hormones administered
- USDA-inspected
-
Chuck Roast
Regular price From $48.00 USDRegular price
About these cuts
Roasts for the smoker and the Sunday table
Brisket is built for a long day of smoke. Chuck roast wants a low oven and a few hours to turn into pot roast. Tri-tip is the grill roast — hot, fast, sliced thin against the grain. Prime rib is the holiday centerpiece, cut from the same rib section as our ribeyes.
Every roast is dry-aged whole, cut and vacuum-sealed at our own USDA-inspected plant, then frozen the same day. Thaw in the fridge for two to three days before you cook.