Boneless Chuck Blade Roast or Chuck Roast comes from the front shoulder of the beef and is one of the most flavorful parts of the animal. It is well marbled and tends to be on the tougher side which makes this cut best for slow cooking or braising.
Chuck makes the best beef bourguignon, pot roast, smoked and pulled beef, and can be used for delicious stew beef. Typically you'd want to finish a chuck roast to an internal temperature of 195-205F and remember to get there slowly (with a low oven or smoker temperature setting).
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