Roasts & Slow-cooking Cuts
Our slow-cooking beef is the budget-friendly option for the culinarily savvy home cook. We raise our animals slowly so these develop a deep flavor well suited to hearty recipes for oven roasts, stews, braising, and other slow cooking methods such as Dutch oven, pot roasts, crock-pot, pressure cooker or Instant-pot. Cuts guide Braising Short Ribs (aka Galbi) - Classic European braising recipes transform this cut into meltingly tender, flavorful meals. Korean cuisine uses this cut for Galbi-tang, which has a delicate clear broth, and also Galbi-jjim which has a hearty sauce. The same muscle as the bone-in short ribs from our BBQ section but cut down to approx. 3'' long. Shank Roast - Works well as the base for pho, Taiwanese beef noodles, or beef ramen broth. Crosscut shank - The same muscle as Shank Roast, although cut crosswise with the bone left in the center. Also works well as a soup base, especially for pho, and can also be used for osso buco (top with gremolata). Chuck Eye Roa