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.
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 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 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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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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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 (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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