Cross Rib Roast

Despite its name, the cross rib roast is actually a cut from the shoulder area of the cow. It is a savory cut for roasting or slow-cooking to achieve a tender finish. It is known as the cross rib because, while it is technically a part of the chuck primal, it includes the edges of the number 2-5 ribs. This area makes for some tender, rich, and beefy flavors, as well as the tendency to cook down into a soft, supple texture. The only potential downside of the cross rib roast is that it has the tendency to get a bit dry if it is overcooked, so it requires some careful monitoring in the oven! All of our beef is USDA approved and dry aged for a minimum of 21 days. Our cross rib roasts average 3-4LB. Each cross rib roast is individually vacuum sealed, ships raw, and frozen.