Grass Fed Brisket and Roasts

Our grass-fed beef Brisket and Roast Guide includes a photo, description and suggested preparation for popular Roasts and Briskets, including: Chuck roast, Rump roast, Sirloin roast, Brisket and more. Each roast and brisket has a different flavor profile and varied marbling. Of course, grass-fed roasts are the same cuts you’ll find with traditional grocery store meat.

Need help with cooking/preparation? Check out our Recipes page — there are recipes for family dinners and other delicious grass-fed dishes. If you have additional questions, please reach out to us.

Brisket

Brisket is a well-marbled and flavorful cut of beef that comes from the Brisket, or breast part of the animal. Beef Brisket is typically marinated or rubbed with spice and then slow-cooked on low heat to maximize flavor and tenderness. Popular Brisket dishes include: corned beef, pastrami, BBQ beef and even Hamburger. There are only about 2 briskets harvested from each animal.

Preparation/Cooking: BBQ/Smoked, Braise, Roast

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Chuck Roast

Chuck Roast is a tender, well-marbled cut of beef that comes from the Chuck, or shoulder part of the animal. Beef chuck roasts are typically slow-cooked with potatoes, carrots and other vegetables. This is an economical option that can yield a lot of flavor. We harvest about 3-4 chuck roasts per animal.

Preparation/Cooking: Pot Roast, Stew, Braise, Slow Cook

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Rump Roast

Rump Roast is a lean, flavorful cut of beef that comes from the bottom Round part of the animal. Beef rump roasts can be boneless, or bone-in. Top chefs recommend cutting against the grain (diagonal) to enhance tenderness. There are about 2 Rump Roasts harvested from each animal.

Preparation/Cooking: Roast, Braise, Stew, Slow Cook, Stir-fry

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Arm Roast

The Arm Roast is a tender, lean cut of beef that comes from the Chuck, or shoulder part of the animal. Beef arm roasts can be bone-in or boneless. It’s perfect for pot roasts, BBQ/smoking, stir fry, crock pots and more. Each animal yields about 2-3 arm roasts.

Preparation/Cooking: Roast, Braise, Stew, Slow Cook, Stir-fry, BBQ/Smoked

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Sirloin Roast

The Beef Sirloin Roast (aka Top Butt) is a lean and flavorful cut of beef that comes from the Sirloin part of the animal. This versatile, moderately-marbled roast is considered a premium roast. This roast can also be turned into steaks as well. We often use this cut to make our ‘almost famous’ beef jerky.

Preparation/Cooking: Roast, Steak, Braise, Stir-fry

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Pikes Peak

Pikes Peak (aka Heel of Round) is a flavorful cut of beef, but also tougher than the other roasts. The Pikes Peak cut comes from the Round part of the animal and best prepared via a pot roast or other slow-cooking method. This is a great muscle cut for beef jerky as well.

Preparation/Cooking: Roast, Braise, Stew, Slow Cook, BBQ/Smoked

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Our Mission

Deliver premium, responsibly-raised grass-fed beef direct to your door.

What Our Customers Are Telling Us

I really love the idea of getting aged, grass-fed beef directly from the producer. River Watch Beef is leaner than store-bought beef and much more flavorful. Buying directly from River Watch means I know where my beef is coming from. That makes me more confident that I'm getting exactly what I want.

To be able to buy grass-fed beef from a qualified supplier, who offers some of the best beef my wife and I have ever eaten -- without paying high-end restaurant prices -- is a foodie's dream come true. We've almost gone through our first order! Thank you, River Watch Beef. You had us at the first bite.

My grandfather was a drover on the Chisholm Trail; my great-grandfather was a co-founder of the Kansas City Livestock Exchange Company. I made the official film for the American Royal Livestock, Rodeo and Horse Show and consider myself a connoisseur of beef. River Watch Beef is, hands-down, the finest I have ever had the pleasure to enjoy.

I made a pot roast expecting it to taste like...well...pot roast. Nothing fancy, nothing amazing. I did what I always do for pot roast--set the temp for 250, let it braise for a good five hours with some potatoes, onion, rosemary, and carrots. But I got the sense it was not going to be just any pot roast. The kitchen started to fill up with this gorgeous scent--when I carved it up for dinner that night, suspicions were confirmed. The roast was the most complex, flavorful hunk of meat to come out of my oven. Thanks, River Watch Beef, for bringing meaty nirvana to my kitchen table!