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The Chuck is the shoulder region. This area includes many different muscles, resulting in a wide range of cuts with varying tenderness but consistently rich flavor. Chuck is the classic beef for a pot roast, slow cooked to break down tougher meat. But it also includes the Flat Iron steak and the delicate Petite Tender, second only to Filet Mignon in tenderness.
The fat renders when cooking, creating a superior crust and sear, which, coupled with the tenderness of wagyu, generates a perfect harmony of textures. The heat and acidity of the sriracha make the perfect pairing and create balanced, flavorful steak night experience.
Easy on the wallet but rich in flavor, “Poor Man’s Burnt Ends” are made from a chuck roast instead of the brisket. In half the cooking time, you’ll have tender, juicy, bite-sized pieces of perfection.
A southern favorite, low-and-slow pulled pork is crazy easy to make, especially when you start with our pasture-raised Heritage Pork Shoulder or Pork Butt. So flavorful and tender, you can keep the recipe uber simple and still guarantee outstanding results.
Simmer with baking spices for a hint of sweetness. Serve with boiled eggs and fresh rice.
Marinate Denver steaks in orange zest to bring out maximum flavor. Serve with grilled tomatoes and a bright green salad.
The maple and balsamic graze adds a sweet tang to this tender steak. Top with blue cheese and pecans for complex flavor in every bite.
Crack a cold one and offer it to your roast -- this makes for some of the best pulled pork of your life.
