Premium American Wagyu boneless chuck shoulder roast, a versatile cut priced per pound from the chuck primal section. This roast features exceptional marbling throughout, combining the rich intramuscular fat of Japanese Wagyu genetics with the bold, beefy flavor preferred by American palates. The chuck shoulder comes from the upper shoulder area of the cow and is prized for its intense marbling and full flavor profile.

Ideal for slow-cooking methods including pot roasting, braising, slow cooker preparation, smoking, and sous vide. When cooked low and slow for 8-10 hours, the abundant marbling breaks down to create an extraordinarily tender, buttery texture that cuts easily with a fork. The boneless cut makes for easy preparation and serving. Perfect for classic pot roast with vegetables, barbacoa, Italian beef sandwiches, or smoked chuck roast with aromatics.

American Wagyu beef is a cross between Japanese Wagyu breeds and classic American cattle like Angus, resulting in beef with significantly higher marbling than USDA Prime while maintaining the robust beef flavor Americans love. The fine distribution of intramuscular fat gives this roast its signature melt-in-your-mouth texture and rich, juicy flavor. Best results achieved when seared on all sides before slow cooking to lock in juices, then cooked with beef stock and aromatics to a minimum internal temperature of 145°F for food safety, though many prefer cooking until fork-tender at higher temperatures.