Let’s talk roasts.

There’s just something about a good roast that brings people together. Whether it’s a cozy Sunday dinner or a holiday gathering, beef roasts have always held a special place at the table, and for good reason.

Over time, roasts have gone from a luxury reserved for kings and lords to a staple in homes all across the country. And today, thanks to better farming, better butchering, and good old-fashioned pasture-raising, there’s never been a better time to find your favorite cut and make it shine.

Prime Rib

This one’s the showstopper. Prime rib comes from the rib section and is known for its rich marbling, which gives it that buttery tenderness and deep, unforgettable flavor. It’s the kind of roast you bring out when you want the meal to feel a little extra special, without having to overthink it.

Cook it low and steady, let it rest, and slice it thick. Whether it’s a holiday table or just a slow Sunday with family, this is the one that gets people lingering a little longer around the table.

Chuck Roast

This one’s a classic. Chuck comes from the shoulder and has just the right amount of marbling to make it juicy, tender, and packed with that deep, beefy flavor we all crave. It holds up beautifully to slow cooking and is our go-to for pot roast, shredded beef tacos, or a big, comforting bowl of roast with carrots and potatoes.

Rump Roast

Taken from the hindquarters (or “round”), the rump roast is leaner than the chuck but still full of flavor when cooked low and slow. It’s a great option if you’re looking for something budget-friendly that still delivers. We love it for beef stew or thin-sliced roast beef sandwiches—and it makes excellent barbacoa for tacos if you want to mix things up.

Bottom Round Roast

This cut comes from the same round area and is one of the leanest options. It’s a bit tougher, so it really benefits from a long, gentle cook—think braised in broth or cooked in a slow cooker. If you love deli-style roast beef, this is the one to start with.

Sirloin Tip Roast

Also called the round tip roast, this cut comes from right near the sirloin. It’s lean, but with a bold beefy flavor, and when cooked properly, it can be incredibly tender. This is the roast you pull out when feeding a crowd—it’s affordable, tasty, and looks great sliced up on a platter.

Shoulder Roast (Pot Roast)

The shoulder roast is often a bit more marbled than your rump or round cuts, which makes it forgiving to cook and oh-so-juicy. It still has enough connective tissue that it needs time to break down, but the result is a roast that’s both hearty and tender. Great for a classic pot roast dinner, or shred it up for leftovers the next day.

Tri-Tip Roast

Tri-tip is a West Coast favorite—and one of mine too. It’s a triangular cut from the bottom sirloin, lean but with enough fat to stay juicy and flavorful. Best when grilled or roasted and sliced against the grain. It’s like the roast version of a prime rib. So good.

Picanha (Sirloin Cap)

This one’s a hidden gem. Picanha is popular in Brazil and is known for its beautiful fat cap that keeps it juicy and tender. It’s great grilled, roasted, or pan-seared, and perfect with a little chimichurri on top. Around here, it’s not easy to find—but when we do offer it, it disappears fast.

The Roast You Pick Depends on What You Want

Some roasts are rich and juicy with lots of marbling. Others are leaner and better for slicing thin or turning into sandwiches. Some are best cooked low and slow, while others can be grilled or seared for a quick dinner.

No matter which roast you choose, starting with quality beef makes all the difference. Around here, our cattle are grass-fed, grass-finished, and raised with care every single day, no shortcuts, no funny business. And that’s what gives our roasts the flavor, texture, and trust you just won’t find in the grocery store.

If you’re not sure which roast is right for your next meal, I’m always happy to help you pick the perfect one.

See you at the farm,