Midwest Wagyu Beef Chuck Roast

Tough name. Tender results. This is real-deal beef.

The chuck roast is a working-man classic, and when you make it Wagyu, it turns into a showstopper. With bold flavor, deep marbling, and low-and-slow potential for days, this cut is made for smoking, roasting, braising—or shredding into the kind of sandwich that shuts people up.

Go full cowboy with smoked and pulled chuck, cube it for a rustic beef bourguignon, or roast it with potatoes, garlic, and just enough time to make it fall apart.

🔥 Why It Belongs in Your Dutch Oven (or Smoker):

• 5–6 lbs of rich, well-marbled, fork-tender beef

• Built for roasts, pulled sandwiches, stews, or French-inspired comfort food

• Ideal for BBQ beef sandwiches, French-inspired stews, or cowboy chili

•  

   

  Feeds a family, a crew or one determined rancher with leftovers for days.