A boneless chuck roast from Beaty Farms, sized at approximately two and a half pounds. Cut from a well-worked part of the animal, chuck becomes deeply flavorful and tender when given time, moisture, and a low cooking temperature. Sourcing & practices For more than 150 years, the Beaty family has raised cattle on its Aubrey land. The farm now includes four living generations, many still residing along the same road and on the original property acquired by the family in the 1800s. Beaty Farms raises Brangus cattle—⅝ Angus and ⅜ Brahman—chosen for a combination of marbling, tenderness, and hardiness. The cattle are born and raised on the farm and spend most of their lives grazing rotationally managed pastures. They are grain-finished using a custom nutritionist-developed mixture intended to provide balanced nutrition while producing the quality and flavor expected from Beaty Farms beef. The farm is certified under the Texas Beef Quality Product Program, and the beef is USDA inspected. What to expect One boneless chuck roast weighing approximately 2.50–2.57 pounds. Chuck contains connective tissue and marbling that slowly break down during cooking, producing rich flavor and fork-tender meat. How to enjoy it Braise slowly with broth, onions, carrots, potatoes, garlic, and herbs for pot roast. It can also be cooked in a slow cooker or pressure cooker, shredded for sandwiches and tacos, or used for beef and noodles.
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