Chuck Roast
One boneless roast
Premier Akaushi Wagyu

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The chuck is cut from the shoulder section of the steer and contains large amounts of connective tissue, including collagen, which partially melts during cooking. Often used for stewing, slow cooking, braising, or pot roasting, chuck is perfect when roasted low and slow in the oven, or braised for a hearty pot roast or beef bourguignon.

This Akaushi Wagyu scores high in marbling and has a delicate, soft, buttery taste and texture.

Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan.

The particular marbling of the Akaushi means every bite is consistently juicy, buttery, and melts in your mouth. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.