Roasts

Cut from the chuck, the Arm Roast is well-marbled and full of flavor. Ideal for braising or slow roasting until fork-tender—classic Angus comfort food at its best.

The original Sunday roast — grain-finished Angus chuck, well-marbled and collagen-rich. Low and slow in a Dutch oven turns this into something the whole table remembers.

Extra-lean and tightly grained. Roast low and slice thin for tender, high-end grain-finished Angus beef that's perfect for sandwiches and deli-style roast beef.

Lean and flavorful, the Rump Roast comes from the round and is best slow-roasted or braised. Slice thin across the grain for tender, classic Angus beef flavor.

Firm, lean roast from the round. Best sliced thin after slow roasting — clean, classic grain-finished Angus beef flavor with minimal fat.

Lean and uniform, ideal for roasting or turning into deli-style grain-finished Angus beef. Best when cooked rare and thinly sliced for sandwiches.

Lean, yet juicy and flavorful. This versatile grain-finished Angus roast is ideal for oven roasting whole or slicing thin for sandwiches.