1 3

USDA Select

Chuck Roast

    

Versatility, thy name is chuck roast. Upgrade your favorite chuck roast recipe with dry-aged beef for delicious flavor and tenderness.

Dry aged for 28 days. 
This product cannot be purchased.
Speak with the Ranch

Call

Shipping & Taxes calculated during checkout

Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we would like to hear about any issues you’ve had, or if there was a problem with your order, and how we can make it right. Email support@slickhornranch.com or Call +1 801-215-9211 so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Roast It

Smoke It

Braise It

Cooking Instructions

Low and slow—whatever your method—will result in tender beef. To break down the connective tissue in a chuck roast, you’ll need to maintain a consistent cooking temperature of 200 degrees for at least two hours.

The prep options roast are endless, but we recommend a braise so the dry-aged beef can flavor a rich sauce. Honor the meat with a classic—Julia Child’s decadent bœuf bourguignon. See the full recipe here.

Slickhorn Style: Bœuf Bourguignon

Serve It With: Creamy Mashed Potatoes and Garlic Mushrooms

Pair It With: A French Burgundy

Where am I from?

Chuck Primal

The chuck primal is the cow’s shoulder and gets plenty of use, which develops a delicious beefy flavor. Typically, this primal needs a bit more time to reach peak tenderness, but the even blend of meat and fat makes for a tasty bite. 

Field to Table
Ethically Raised