One of the most budget-friendly cuts, this roast comes from the heavily worked shoulder area and is very flavourful, with a good amount of fat. However, it also has more connective tissue than other cuts because of the work the shoulder muscles do – this roast needs to be braised low and slow to make it tender. Cook it as a pot roast with our beef stock and fresh herbs, or put it in the slow cooker with some local beer!
- We suggest braising for best results.
- Ingredients: 100% Local, Grass-Fed Beef.