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Carter Country Meats dry-aged grass-fed chuck steak roast
Carter Country Meats dry-aged grass-fed chuck steak roast (view 2)
Carter Country Meats dry-aged grass-fed chuck steak roast (view 3)

Chuck Steak Roast

$18.00 - $36.00

CarterCountryMeats

Size: 1.5 lbs
Often called the “poor man's Ribeye”, our double aged Chuck Steak, is a continuation of the Ribeye into the shoulder, or chuck, of the beef. Chuck Steaks have the same great flavor as the Ribeye and are almost as tender. This is a Fabulous roast, use low-and-slow cooking methods.

Where it comes from

The chuck eye sits right next to the ribeye, where the rib section meets the shoulder. It shares the ribeye's rich, beefy flavor, which is why it earned the "poor man's ribeye" nickname, at a friendlier price.

How to cook it

Cooked as a steak, treat it like a ribeye: bring it to room temperature, season with salt and pepper, and sear it hot in a cast-iron pan or over a grill, then rest it before slicing. Cooked as a roast, go low and slow - brown it well, then roast or braise at 275°F to 300°F until tender, and slice against the grain. Either way, a meat thermometer helps: pull a steak around 125°F to 130°F for medium-rare.

From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on native grasses in the Big Horn Mountains near Ten Sleep, Wyoming.

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