Roast cuts are fairly lean (except for the Chuck Eye), and provide a nice contrast to our more richly marbled Signature Steak cuts.
We raise our animals slowly so roast and slow cooker cuts develop a deep flavor.
Shank roast, Crosscut shank and Eye of Round are from the Round primal (the leg muscles).
Their intense beefy flavor make these cuts well suited to hearty recipes for oven roasts, stews, braising, and other slow cooking methods such as Dutch oven, pot roasts, crock-pot, pressure cooker or Instant-pot.
Cuts guide
Chuck Eye Roast - Just as Chuck Eye steaks are the 'poor man's Ribeye', Chuck Eye Roasts are a more economical version of a Prime Rib. This cut does well roasted in an oven or smoker.
Crosscut shank - The same muscle as Shank Roast, although cut crosswise with the bone left in the center. Also works well as a soup base, especially for pho, and can also be used for osso buco (top with gremolata).
Sunday Roasts - The Sunday Roast is a staple of British and Irish pubs. These medium-size roasting cuts can be Top Round, Bottom Round, Top Sirloin or Sirloin, all at least 5 pounds. Serve with roasted vegetables, potatoes and gravy for the perfect large family meal with leftovers.
Bistro Filet aka Petite tender - From the shoulder, slight resemblance to the shape of a Tri Tip. Great for slow cooking methods.
Shank Roast - Works well as the soup base for pho or Taiwanese beef noodles.
Eye of Round - Our leanest cut, good for stews.
