The boneless shoulder roast is cut from the Chuck primal, meaning the animal’s shoulder area. It is taken from a similar area as the chuck roast, but the meat is generally leaner and more tender. The shoulder roast has a wonderful rich, beefy flavor. It requires a “low and slow” cooking method such as slow roasting or braising. Try it in a classic pot roast with red wine, carrots, and herbs!
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.