Average 3lbs per roast
The English Roast is also known as the "Shoulder Pot Roast". Best when braised and boasts robust beef flavor. May also be roasted in the oven and thinly sliced.
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This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
This boneless, lean cut is best when roasted and carved into thin slices. Given the name "Sirloin Tip" because anatomically it is located next to the tip of the Sirloin.
Known alternatively as bottom round roast, the rump roast is a lean, flavor-rich beef cut from a cow's hard-working hindquarters. When cooked properly, a rump roast can be incredibly tender and succulent, making it an excellent choice for a variety of dishes.