The cross rib roast, also known as the beef shoulder roast, is a boneless cut from just below the blade of the chuck and above the brisket. A Wagyu cross rib roast is lean but incredibly flavorful. With a similar texture as a chuck roast, this savory Wagyu roast is perfect for pot roast or roast beef dishes. Since this muscle of the animal gets a lot of use, there is a lot of connective tissue present. But when cooked properly, Wagyu roast connective tissue along with the marbled fat add more melt-in-your-mouth texture to each bite.
Like similar cuts, a Wagyu cross rib roast works best when cooked low and slow. You can even marinate this roast, or cook with savory gravy or sauces. It’s a prime choice for stew and can be paired wonderfully with casseroles or holiday sides. We recommend cooking this Wagyu roast to medium and serving sliced thin. It’s perfect for fall-themed meals or holiday gatherings.
- Sold by the pound ($22/lb)
- Boneless Wagyu roast
- Lean
- Intense beef flavor
- Shreddable
- Best cooked low and slow
- Cook to medium
- Slice thin or cut in chunks
