Shoulder Roast

What it's good for:

Slow cooker on low for 8–10 hours with vegetables and broth. Braise in the oven at 300°F for 3–4 hours. Works well for Mexican-inspired braised beef, pulled with onions, garlic, chipotle, and broth for tacos or burritos.

Good connective tissue that breaks down into gelatin during slow cooking, making the meat tender and the sauce rich.

Here's what you're getting:

Shoulder roast comes from the front shoulder, near the chuck section. Good connective tissue, exactly what you want for low-and-slow cooking. From cattle raised on pasture.

Bold, beefy flavor that holds up to strong seasonings and long cook times.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed shoulder roast in the fridge for 1-2 days, or refreeze immediately if not using.