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Three individually vacuum-sealed chuck roasts, each 3 to 4 lbs, cut from the shoulder and neck of Sakura American Wagyu. Sakura crosses full-blood Wagyu with high-marbling Angus, and the cattle are raised on family farms on an all-vegetarian diet. The roasts are wet-aged about 21 days, which builds the beefy flavor and the marbling that makes chuck go fall-apart tender in a braise. Compared with commodity chuck, the extra marbling gives more richness and a more forgiving cook, but it is still a working muscle, so it rewards low-and-slow methods over quick roasting.
Availability unknown
Lowest price we've seen: $165.00 on Nov 1 at Market House. Tracked across 1 store since Nov 1.
Rated 4.4 out of 5 from 23 ratings. Buyers describe rich, beefy flavor and good marbling for a chuck roast, with tenderness after long braising.
This is a set of 3 Sakura American Wagyu chuck roasts. Chuck roasts are cut from the upper shoulder and lower neck. They are known for fall-apart tenderness and a rich, beefy flavor. Each roast weighs 3-4 lbs.
Sakura American Wagyu crosses full-blood Wagyu with high-marbling Angus, which gives the beef rich marbling and fat distribution. The cattle are raised holistically on local family farms on an all-vegetarian diet. The beef is wet-aged 21 days on average, then cut, trimmed and individually vacuum sealed.
Thaw in the refrigerator overnight (8-12 hours). A roast this size can take several days to thaw fully. Cook low and slow by braising, roasting or smoking. Consuming raw or undercooked beef may increase your risk of foodborne illness.
