English Roast

$ 50
English Roast - is currently on backorder. You may still purchase now though and we'll ship as soon as more become available.
  • Each order includes one roast
  • Each roast is roughly 3 pounds
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in a vacuum sealed package, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight of actual product may vary.

Product Details

This "Royal Roast" hails from the shoulder (Chuck) on the animal.  It is a locomotive muscle (aka it works a lot) so it is perfect for extended cooking techniques such as braising or roasting.  Similar to the Chuck Roast the Cross-Rib or English Roast exhibits tremendous deep beef flavor and nice marbling.  The cut is very versatile as it can be used as a roast, stew, grind and even as a steak.  Still, our preference is to use the time-honored technique of the slow braise better known as a pot roast.  This brings out the most in this cut and when you make it with 100% Fullblood Wagyu from Lone Mountain the results are truly regal.

Order Includes

1 English Roast

Flavor Profile

Flavorful

Best for

Braising & Marinating

Product Details

Ahhh… the English Roast. So royal. So rich. So marbled. So Wagyu.

Traditionally slow-braised (think pot roast) but incredibly versatile. Since ours is so tender, you can roast it, stew it, grind it, or even slice it up and cook it like a traditional steak. The English Roast is so robust because it comes from the Chuck, a locomotive muscle that’s responsible for the cattle moving around. However you choose to eat it, you won’t be disappointed.

  • Each order includes one roast
  • Each roast is roughly 3 pounds
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in a vacuum sealed package, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight of actual product may vary.

Product Details

This "Royal Roast" hails from the shoulder (Chuck) on the animal.  It is a locomotive muscle (aka it works a lot) so it is perfect for extended cooking techniques such as braising or roasting.  Similar to the Chuck Roast the Cross-Rib or English Roast exhibits tremendous deep beef flavor and nice marbling.  The cut is very versatile as it can be used as a roast, stew, grind and even as a steak.  Still, our preference is to use the time-honored technique of the slow braise better known as a pot roast.  This brings out the most in this cut and when you make it with 100% Fullblood Wagyu from Lone Mountain the results are truly regal.

Prep Tips

Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance.) We also suggest bringing thawed beef to room temperature for 30 minutes or so.

We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel. 

quote

Best meat I have ever had.

Davido, Verified Customer

Shipping Information

We ship via UPS. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Orders placed after 10am Central will ship the next eligible day, based on shipping preference. Email info@lonemountainwagyu.com with any shipping and delivery questions. Not all areas available for Saturday delivery, please email us to find out if your address is available for Saturday arrival.

  • FREE shipping for orders over $199 after discounts applied
  • Standard shipping: $20 for orders under $199
  • 2-Day shipping: $65
  • Overnight shipping: $85
See full delivery schedule

Handling & Thawing

Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!

Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.

Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.