Beef Chuck Roast - avg 2.5lb

One dry-aged beef chuck roast, typically 2–3lbs. The chuck is the classic pot roast cut — built for long, slow cooking that transforms tough connective tissue into rich, silky collagen. Braise it in the slow cooker with aromatics and a splash of liquid, and by dinner you have fall-apart beef ready for tacos, sandwiches, or rice bowls.

Farmer Craig raises his cattle on real green pasture using intensive rotational grazing — moving the herd regularly so the land stays healthy and the cattle always have fresh forage. It’s the kind of farming that builds topsoil instead of depleting it, and you can taste the difference. His beef is 100% grass-fed and grass-finished, dry-aged at near-freezing temperatures for 7–10 days before it’s cut and packed. No grain. No antibiotics. No added hormones. Just beef raised the way it should be — and finished the way most beef never is.