Our grass-fed beef Brisket and Roasts 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.
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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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!
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