The classic pot roast. Chuck comes from the shoulder and it’s the most forgiving roast we sell. It’s well marbled and threaded with connective tissue, so a few hours of low heat turns it into something you can pull apart with a fork. If pot roast is what you’re after, this is the cut.

How to cook it: Brown it hard, then braise it covered at 300°F for 3 to 4 hours with onion, carrot, potato, and enough broth to come halfway up. Crock pot on low for 8 hours does the same job while you’re gone. It’s also the cut for shredded beef tacos and French dip.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.