The SRF Blackâ„¢ chuck roast is an elevated cut to use for your favorite slow-cooked beef roast. Packed with the marbling of American Wagyu beef, this roast provides richness and buttery flavor to your home-cooked meals. Ideal for braising in the oven, prepared in a slow cooker or Instant Pot.
Chuck roast is the classic cut to use for slow-cooked pot roast. The SRF Blackâ„¢ chuck roast brings a whole new level of flavor and richness to this humble dish. American Wagyu beef contains more marbling and possesses a buttery aroma, flavor, and texture to this beloved home-cooked meal.
 The SRF Black™ chuck roast can also be cut into chuck steaks that can be seared on the grill but it really shines when prepared using sous vide cooking. The convenient size is compact and stores easily in a full freezer. A great item to keep on hand for easy cool weather meals.
The USDA separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA).
SRF Blackâ„¢ and SRF Goldâ„¢ both score above USDA Prime, while SRF Silver Labelâ„¢ marbling is similar to USDA Prime.
SRF Silverâ„¢ is a BMS of 4 to 5 with similar marbling to USDA Prime grade beef.
SRF Blackâ„¢ is a BMS of 6 to 8 with significantly more marbling than USDA Prime grade beef.
SRF Goldâ„¢ registers a BMS of 9 or higher and contains the highest level of marbling we offer.
Thaw Completely All Snake River Farms roasts ship frozen to maintain optimal quality. Before cooking your roast, we recommend completely thawing it in the refrigerator. A completely frozen roast can take several days to thaw, so plan ahead.
Reduce the Chill Remove the roast from the fridge one to two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.
Salt the Night Before A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the roast when finished. The dry exterior produces an outside crust that adds texture and flavor.
The chuck roast comes from the chuck eye roll is located in the chuck primal. This is the large shoulder section. There are four muscles in this section, but the primary one is the longissimus dorsi, a lengthy muscle that runs the length of beef cattle.
