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Organic Grass-Fed American Wagyu Beef - Chuck Roast - 32 oz
- Nutrition &
*No-grain diet: cattle graze on pasture rich in grasses, legumes, and herbs.
Every cut of our organic grass-fed beef offers unsurpassed flavor and nutrition.
Chuck roast is usually cooked with liquid for dishes such as pot roast.
It's also popular as the source of home-ground beef, due to its ideal balance of meat and fat.
About our organic grass-fed beef
We source our beef from Skagit River Ranch
, located just 30 miles from Vital Choice in this famously fertile river valley.
As Chef Maria Hines, 2000 James Beard Award winner of The Best Chef Northwest raved, “The buttery, meaty texture will blow your mind!”
Our ranchers – the husband/wife team of George and Eiko Vojkovich – humanely raise a small herd of about 500 cattle on their certified-organic, century-old ranch.
The cattle spend their entire lives on pure pastureland, benefiting from rotational grazing on fresh, nutritious grasses, legumes, herbs. And to help keep them optimally healthy, they also receive a mineral-rich mix of sea salt and kelp.
Each animal is humanely harvested on the farm in a USDA-certified mobile unit … the first such facility in the U.S. operated by farmers.
To further enhance its tenderness and flavor, the meat is dry-aged for minimum of two weeks before being cut, vacuum-sealed, and quick-frozen to preserve its incredible quality.
A breed made in beef heaven
Our premium quality beef is a unique cross between two distinct breeds:
- Angus – An heirloom, grass-adapted strain of the Scottish breed
- American Wagyu – certified 100% purebred Wagyu from Japanese stock
Accordingly, Vital Choice Organic, Grass-Fed Beef combines the tenderness of Wagyu with the rich flavor of Angus. (USDA rules mandate its “American Wagyu” label.)
George and Eiko breed their American Wagyu bulls with Angus cows from an heirloom strain that retains the breed’s original adaptation to fattening on pasture.
That advantage helps explain why their Angus triumphed “hands down” in EatWild.com’s grass-fed-beef taste test, while “… judges across the board described it as tender and succulent with excellent flavor.”
Beef is an inherently healthful food, rich in protein, iron, and minerals.
And our exclusively grass-fed, Organic Beef offers a healthier – and far more eco-friendly – alternative to conventional, grain-fed beef.
Compared with grain-fed beef, our pasture-fed beef is richer in at least three key nutrients:
- Omega-3 fatty acids. It provides almost six times more than grain-fed beef, and offers an optimal ratio of omega-6 to omega-3 fatty acids. See “Basic facts about omega-3s and beef”, below.
- Beta-carotene (pro-vitamin A) – an antioxidant that gives its fat a yellow-orange cast.
- Conjugated linoleic acid (CLA) – an unsaturated fat that appears to promote healthy weight and metabolism.
You may want to read author Michael Pollan on the subject of grass-fed vs. conventional, grain-fed beef … see “Modern Meat
” and “Power Steer
What about the saturated fat in beef?
The evidence long cited to link certain saturated animal fats with increased risk of heart disease was surprisingly weak ... and in recent years it’s been repeatedly, convincingly refuted.
This cogent quote comes from a 2012 interview with Dariush Mozaffarian, M.D.,
associate professor of medicine at Harvard Medical School and author of more than 100 scientific papers on nutrition and health:
“Three groups of researchers have recently weighed data from all available large long-term studies that have tracked saturated-fat intake and heart attacks or strokes. All three found no association between saturated fat and heart attacks or strokes. People who consumed the highest levels of saturated fat had about the same rates of heart disease as people who consumed the least.”
Basic facts about omega-3s and beef
Consumers are often misinformed or misled about this topic. These are the facts:
Grass-based cattle diets yield significantly higher levels of omega-3s in beef, while omega-6 levels in grass-fed beef roughly equal those in grain-fed beef.
This results in a lower, healthier omega-6-to-omega-3 ratio in grass-fed beef.
The average omega-6/omega-3 ratio in grass fed beef is 1.5 to 1, but rises as high as 7.65 to 1 in grain-fed beef (Ponnampalam EN et al. 2006; Leheska JM et al. 2008; Daley CA et al. 2010).
- Most of the very modest amounts of omega-3s in grass-fed beef consist of the short-chain omega-3 known as ALA, which the body uses to make the long-chain omega-3s (DHA and EPA) humans actually require to thrive and survive.
- The human body converts one to 10 percent of omega-3 ALA into the essential long-chain omega-3s (DHA and EPA) found in human cells and seafood. It’s far more effective to consume DHA and EPA directly, from seafood and/or supplements.
- Grass-fed beef provides far less omega-3 EPA and DHA than an equivalent amount of seafood … especially fatty fish.
- Fish and shellfish acquire large amounts of DHA from their diets of aquatic plants and animals, while livestock get small amounts of ALA from grasses and other pasture plants.
Organic Grass-Fed Wagyu Chuck Roast
Serving Size 3 oz. (85g)
|Amount Per Serving
||Calories from Fat 92
| Sugars 0g
|Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 9%
|* Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.
Skagit River Ranch Pot Roast
1 Tablespoon Kosher salt
½ Teaspoon black pepper
½ Teaspoon garlic powder
1 large onion, chopped
2 large tomatoes, cut into quarters
2 cups organic beef stock
2 bay leaves ½ cup dry white wine
1 ½ cups water (plus more if needed)
- Mix salt, pepper and garlic powder together. Sprinkle the seasoning mix on all sides of the roast.
- Heat a heavy skillet or small Dutch oven over medium-high heat, add oil. Sear roast on all sides until brown. Remove roast from pan and set aside.
- Turn down heat to medium, add onions cook until soft. Add tomatoes, beef stock, vinegar, bay leaves, wine, and water to pan. Return roast to pan and bring to a boil. Reduce heat to low, cover pan and cook for 2 ½ to 3 hours until tender.
- Remove roast to a plate and cover to keep warm. Turn the heat to high and reduce sauce by half.
- Strain sauce, add more salt if needed, serve over roast or on the side.
Storage and thawing
Raw meat must be refrigerated at 40° F or below, to curb the growth of bacteria.
Never use a microwave to thaw your grass-fed beef. The USDA recommends thawing steaks overnight in the refrigerator, at 40° F or below.
To quick-thaw frozen steaks, remove meat from package and place on a plate or skillet at room temperature. Flip the steaks every half-hour until thawed (one to two hours).
Or, immerse the unopened packages in cold water until flexible. (This is only recommended when you do not have time for the meat to thaw under refrigeration, as quick-thawing may degrade texture and cause moisture loss.)
Wash your hands well after handling raw beef. Keep raw or undercooked beef and its juices away from ready-to-eat foods (salads, snacks, etc.).
You can't tell whether beef is safely cooked by looking at it. Beef may remain red-to-pink in the center, even when the meat has reached a safe internal temperature.
The USDA advises consumers that beef steaks must reach an internal temperature of 145° F.
We recommend that you let your beef rest on a plate at room temperature for 7 to 10 minutes after cooking, to help keep it moist and tender.
How does "resting" work? As beef cools, its protein molecules gain capacity to hold moisture, and some of the liquid will be reabsorbed. Rested/cooled meat will lose less juice when you cut into it, which makes it juicier and tenderer.
Grass fed beef has higher protein and lower fat levels, and will usually need 25% to 30% less cooking time, compared with standard, grain-finished beef.
Choose recipes that don't mask the delicate flavor of grass fed beef … and help preserve its succulence.
To best protect moisture and tenderness when dry-cooking our beef (grill, roast, broil, pan fry), use the minimally essential cooking times and temperatures to achieve the desired degree of doneness.
Cook chuck roast in a 250-degree oven for 2 to 3 hours, or until it reaches an internal temperature of 145° F. You may want to refer to the instructions at wikiHow
Marinades help retain moisture, and many use a favorite Italian salad dressing. (Marinades also greatly reduce formation of unhealthful compounds created during grilling.) For optimal safety, marinate beef in the refrigerator.
Bring your steaks to room temperature before cooking, and always pre-heat your oven, pan or grill.
Use a thermometer to test for doneness. Since grass fed beef cooks more quickly, your beef can go from perfect to over-cooked in less than a minute.
As we said, let cooked beef rest on a plate at room temperature for 7 to 10 minutes after cooking. Rested/cooled meat will lose less juice when you cut into it, which makes for juicier and tenderer meat.
We recommend that you use tongs to turn your beef … although a careful test by Cook's Illustrated proved that precious juices are not lost by using a fork.
Why is this true? Virtually all moisture lost when meat is cooked is the result of muscle fibers contracting in the heat and squeezing out their juices. Piercing does not damage the fibers enough to cause additional juices to leak out.
Perishable (frozen and fresh-iced) foods are packed with
Ample dry ice (frozen goods) or cold gel packs (fresh goods),
and ship from Monday through Wednesday (except holidays).
Depending on shipping date and destination, perishable orders
ship via 2nd Day Air service* or 1-3 Day Express Ground service.
*Fresh shellfish are shipped overnight by the grower, Tuesday
through Thursday, after they receive your order from Vital Choice.
Standard Shipping Fees
- Up to $49.99 = $4.95 shipping
- $50 - $98.99 = $9.95 shipping
- $99 and over = FREE shipping
Overnight shipping and other premium services cost more; for
more information on all shipping topics, see our Shipping page
Free standard shipping applies to all orders of $99 or more sent to
any U.S. street address.
We cannot ship perishable goods to PO boxes.
Perishable shipments to Alaska and Hawaii are subject to surcharges;
please see our Shipping page
When will my perishable foods arrive?
- Orders placed Saturday, Sunday, Monday, or before 10 AM
Tuesday will ship on Tuesday* to arrive 1-3 days later.
- Orders placed between 10 AM Tuesday and 10 AM Wednesday
will ship on Wednesday* to arrive 1-2 days later.
- Orders placed after 10 AM on Wednesday through 12:00 midnight
Friday will ship on Monday* to arrive 1-3 days later.
NOTE: Fresh shellfish are shipped overnight by the grower, Tuesday
through Thursday, after they receive your order from Vital Choice.
*Except when a holiday falls on the designated shipping day.
For more information, see our Shipping page