Restock Dates: Chicken, June 16th | Beef , June 18th | Pork, Late June

| Lamb, TBD
Bundle Farmer's Choice

Bundle Farmer's Choice

15 lb. Total
Bundle Savings Offer!
$1.12/lb. savings
$7.50/lb. $6.38/lb. Avg. 15 lb.
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Best Value: Save 15% when you buy 15#

Nature's Gourmet Farm currently offers five (5) beef roasts that I, your farmer, will select from and give you a nice variety to enjoy in your home.

The roasts that could be in your bundle include:

Brisket - The Brisket is the pectoral muscle. This muscle gets a workout because of the pasture-raised lifestyle of our animals, making the cut tough and extremely flavorful, which is why it’s perfect for slow-cooking methods like smoking. The Brisket consists of two different muscles connected with a nice strip of fat that cooks down, leaving you with an incredibly moist cut with deep flavor.

Chuck Roast - are cut from well-developed, heavily-exercised muscles from the forequarter. Chuck Pot Roasts require braising (moist heat cooking to soften and tenderize them). Their biggest assets are robust beefy flavor that only the Chuck can provide and moist, juicy, melting tenderness when braised. 

Loin Tip Roast - The most tender muscle in the round tip, this value cut is destined to become a family favorite. A smaller boneless roast with a shorter cooking time, Beef Sirloin Roast is well-suited for contemporary lifestyles. For best eating quality, cook only to medium rare doneness and carve into thin slices.

Rump Roast - are cut from the well-developed, heavily- exercised muscles from the hindquarter. These large, round or loaf-shaped boneless cuts require braising-- moist heat cooking to tenderize. Their firm texture can become coarse, dry and stringy if overcooked. Easy to carve with minimal waste and higher yields.

Every week my Grandaddy Simmons made sure there was a rump roast for Sunday dinner. It was prepared by taking a knife and making slits in multiple locations that were then filled with red pepper. After flooring & browning the roast was slow cooked inside a dutch oven. 

Shoulder Roast - Shoulder Roasts are cut from well-developed, heavily-exercised muscles from the forequarter. Shoulder Roasts are best with braising (moist heat cooking to soften and tenderize them). Their biggest assets are robust beefy flavor that only the Shoulder can provide and moist, juicy, melting tenderness when braised.