A Sunday-dinner roast. The shoulder works hard, which means plenty of connective tissue — and that tissue is exactly what turns to gelatin over a few hours of low heat and makes a roast fall apart on the fork. Cook it fast and it’s tough; cook it slow and it’s the best thing on the table.

How to cook it: Brown it hard on all sides in a Dutch oven. Add onions, carrots, a little broth or red wine, cover, and put it in a 300°F oven for 3 to 4 hours until it shreds. Crock pot on low for 8 hours works just as well.

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.