GRASS Finished Shoulder Roast

What it's good for: 

Throw it in a Dutch oven with broth, onions, carrots, and potatoes at 300 degrees for 3 to 4 hours. Or set it in the slow cooker on low for 8 hours and walk away. Either way it'll be ready when you are.

Works for classic pot roast, shredded beef tacos, or beef and noodles. Leftovers reheat well and the flavor gets better the next day. It's a straightforward cut that doesn't ask much of you.

Here's what you're getting:

This shoulder roast comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

The shoulder sits next to the chuck and has similar qualities — good connective tissue and enough marbling to stay moist through a long braise. The collagen breaks down over low heat into rich texture that thickens the braising liquid and keeps the meat from drying out. Grass finishing adds mineral depth and clean flavor that grain-finished beef doesn't have. It's an economical cut that eats well above its price point when you give it the time it needs.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since this is a larger cut and needs the time. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.