The Chuck Roast comes from the shoulder of the steer. The Chuck primal is a large heavily worked part of the steer. The front legs and shoulders hold up the heavy head and front of the cow, while the animal is foraging. So the chuck, brisket and front shank bones, muscle, connective tissues and tendons are very tightly built up.
The interesting differentiating factor from the (hind) round part of the steer, is the amount of fatty tissue that accumulates in the chuck, and brisket. While the round tends to be a bit lean, the chuck and brisket have nice rich fatty connective tissues- its where the cow puts on the pounds, from eating a diet rich in natural pasture.
FarmEats (boneless) chuck roast is perfect for long, slow and low roasting, braising, and smoking. It takes time and heat to slowly break down the fat, connective tissues and convert the collagen into delicious melty goodness!
Last Saturday, we barbecued a couple of our FarmEats grass fed beef chuck roasts. Smoked them for about 6 hours at 250 degrees, wrapped at 160, probe tender at 180 degrees, resulting in a nice bark, moist, tender, and with deep rich smokey flavors.
The chuck roast is from the same cut as the pork Boston butt roast -from the pig’s shoulders. While pork butt roast is normally bone in, beef chuck is usually boneless. As with pork butt, which makes awesome BBQ pulled pork, beef chuck roast results in some fine slow and low BBQ!