American (F1) Wagyu Chuck Roast

Cut from the shoulder of our F1 Wagyu cattle — the first-generation cross of Japanese Wagyu and Angus — this roast is threaded with the kind of rich intramuscular marbling that standard chuck roasts simply don't have. That fat doesn't just add flavor, it slowly melts into the meat as it cooks low and slow, basting it from the inside out and producing a roast that's fall-apart tender, deeply savory, and rich in a way that will ruin grocery store pot roast for you forever.

This is Sunday dinner done right. It's the smell that fills the whole house by mid-afternoon. It's the kind of meal that brings everyone to the table without being asked.

Versatile enough for the oven, slow cooker, smoker, or Instant Pot — however you like to cook a roast, the Wagyu genetics here will elevate it beyond anything you've made before.

How to cook it: Sear on all sides in a hot Dutch oven or cast iron skillet to build a deep crust and lock in flavor. Add aromatics — onions, garlic, carrots, fresh herbs — along with a splash of beef broth or red wine. Cover tightly and cook low and slow at 275°F for 3–4 hours in the oven, or set it in your slow cooker on low for 8 hours. When it pulls apart with a fork, it's ready. Rest briefly and serve.

On the smoker: Season generously with salt and pepper, smoke at 225°F, spritz with beef broth periodically, then finish covered in a pan with stock and aromatics until it reaches fall-apart tenderness. The result is something truly special.

Raised with care on our Missouri pastures. Slow-cooked in yours.