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    Chuck Roast

    Chuck Roast

    $7.49 USD
    $7.49 USD
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    Essentials

    Characteristics:

    • Rich marbled texture
    • Tougher cut
    • Heavy marbling
    • Fresh-cut daily
    • Natural thickness
    • Ideal for braising
    • Carefully portioned

    Cooking Tips:

    The Perfect Chuck Roast

    Before You Begin:
    Room temperature. 30 minutes. Critical for even cooking.

    The Ranch Brand Method
    • Low-and-slow heat.Dutch oven. Brown in oil first.
    • 15 minutes. All sides. Develop rich crust.
    • Add liquid. 3 hours for fork-tender.
    • Vegetable base. First hour. Aromatics essential (onions, carrots, celery).
    • Rest. 20 minutes.
    • Redistribute juices.

    Temperature Guide
    • Medium: 165°F
    • Medium-Well: 170°F
    • Well-Done: 175°F
    We recommend well-done for tenderness.

    What You'll Need
    • Heavy Dutch oven
    • Kosher salt
    • Fresh cracked pepper
    • Essential: beef broth, vegetables, herbs

    Three Rules
    • Brown thoroughly before braising
    • Keep liquid at simmer
    • Patience always

    For Maximum Flavor
    Sear. Braise. Time. Let the chuck transform.

    The Cut:

    The Chuck Roast
    • Cut from the shoulder section of the beef
    • Located at the front quarter of the animal
    • Harvested from the intersection of neck and shoulder
    • A substantial primal cut per animal
    • Represents approximately 30% of total beef yield


    What Makes It Special
    • The shoulder muscles see constant use
    • Supported by the blade bone during life
    • Results in rich, developed flavor
    • Abundant connective tissue and marbling creates depth


    Ranch Brand Standards
    • Cut to optimal 2.5-3 inch thickness
    • Must include portions of multiple shoulder muscles
    • Selected from choice or higher USDA grades
    • Aged to enhance natural beefy flavor and tenderness potential

    FAQ's

    How long does a Chuck Roast keep in the freezer?

    Chuck Roast can last in the freezer for:

    • 4-12 months for best quality
    • Up to 12 months is optimal for larger cuts
    • Technically safe indefinitely if kept consistently at 0°F (-18°C)

    For best results:

    • Wrap tightly in plastic wrap, then freezer paper or heavy-duty foil
    • Remove as much air as possible
    • Label with date of freezing
    • Store at consistent temperature
    • Place newer items behind older ones

    While the roast remains safe beyond 12 months if properly frozen, you may notice:

    • Freezer burn
    • Tougher texture
    • Less flavor
    • Drier meat

    To check if a frozen roast is still good:

    • Look for ice crystals (normal) vs. grayish-brown leathery spots (freezer burn)
    • Check for any strong off-odors after thawing
    • Ensure packaging isn't torn or damaged