Overview

Our Bone-In Chuck Roast is cut from 100% Akaushi Wagyu—bringing together the
unparalleled marbling of Japanese-bloodline cattle with the bold, beefy structure of a classic
shoulder roast. The addition of the bone boosts both presentation and performance,
infusing slow-cooked dishes with marrow richness and depth. It’s rustic elegance, ready for
a long braise or smoke session.

Flavor Profile

First bite: rich, slow-roasted beef with the added depth of bone essence.
Mid-palate: fat and collagen render into velvety texture, wrapped in smoke or sauce.
Finish: deep, savory finish with a soft minerality from the marrow-rich bone.

Pair with roasted garlic, thyme, smoked paprika, or bold braising liquids like red wine, soy, or coffee reductions.

Best Uses

• Smoked Chuck Roast: Rub generously, smoke at 250 °F, then wrap and braise to fork-tender perfection.
• Braised Bone-In Roast: Brown well, then braise with aromatics and stock until fall-apart tender.
• Chuck Ragu: Shred into a tomato-based sauce for rich, slow-cooked pasta dishes.
• Soup & Stew Star: Cube and slow-simmer with veggies for bone-deep flavor in hearty soups.

Cooking Tips

Let roast come to room temperature before cooking. For braising, brown all sides and cook
covered at 275–300 °F until internal temperature reaches 195–205 °F (90–96 °C).
For smoking, use a thermometer and a skewer—when it slides in with no resistance, it’s ready.
Rest well before serving to lock in juices.

Product Details

Hand-cut from West Texas–raised Akaushi Wagyu cattle, this bone-in roast is vacuum-sealed
and flash-frozen to preserve quality. Delivered chilled on dry ice in our signature
matte-black, gold-embossed pouch—it’s a slow-roast classic, brought to life with Wagyu indulgence.