Choose and Cook Your Roast
Shredding roasts can be braised low and slow in a slow cooker, oven, or stovetop until fall-apart-tender. The collagen content makes for velvety broths and rich flavor, often enhanced with a bone. These include chuck roast, arm roast, neck bone roast, as well as the richer brisket and short ribs.
Slicing roasts do better roasted to medium or below, depending on your preferences, and then sliced. They are leaner and make beautiful classic sliced roast beef for holidays or even sandwiches. They can also be cut into thin pieces and seared quickly for stir fries and other dishes. These include sirloin tip roast, tri-tip roast, rump roast, and eye of the round roast.
How It's Raised
Two generations of the Svec family work together to raise a heritage breed of cattle that finish beautifully on grass, resulting in tender, juicy meat. They are rotationally grazed on pasture during the growing season, and are given hay and access to shelter during the winter. They are never fed corn, soy, or other grains. Svec beef is completely free of GMOs, antibiotics, and added hormones, nor are they given any mRNA vaccines. The beef is processed by a certified humane USDA locker in SD and sold frozen.
Health Benefits of Grassfed Beef
Grass-fed beef has significantly more omega-3 fatty acids and more conjugated linoleic acid (CLA) than grain-fed beef. Grass-fed beef, one of the best protein foods around, is also higher in precursors for vitamin A and E and cancer-fighting antioxidants compared to grain-fed beef. Source