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.

Grain-finished Angus cut into hearty, ready-to-cook cubes. Brown them hard and braise low and slow for stews, chili, and soups that taste like they took all day.

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.