Beef: Roasts & Braises

Beef chuck cubes perfect for the classic French stew

Rich and fatty, perfect to smoke or braise

Lean with a thin fat cap, great for braising and stew

Well-marbled and fatty, great for smoking (also called the deckle)

Rich and fatty, perfect to smoke or braise (also called packer cut)

Well-marbled and flavorful, perfect for slow roasting or braising

Shoulder cut perfect for pot roast

Lean with rich flavor and a marrow bone, braise or stew (beef osso buco)

Slow-roast and slice thin for roast beef, or braise until tender

Well-marbled, perfect for braising

Slab of bone-in plate ribs, well-marbled, great for smoking or braising

Traditional cross-cut 3"pieces, well-marbled, perfect for braising

Lean cubes, ready for slow-cooking