Shoulder Roast (Chuck) | Wagyu
$25.00
Wagyu Shoulder Roast
The soul of heritage comfort food, elevated to five-star steakhouse standards. Carved from the heart of the shoulder clod, the shoulder roast is renowned for having some of the deepest, most concentrated beef flavor on the entire steer.
While conventional grocery store shoulder roasts can lean dry and tough due to the hardworking nature of the muscle, the G Five Texas Wagyu Shoulder Roast changes the narrative entirely. As it slowly braises or smokes, the fat liquefies through the beef from the inside out, yielding spoon-tender slices, succulent shredded beef, and a naturally rich, glossy au jus.
The Shoulder Roast & Farm-to-Table Advantage
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The Ultimate Multi-Purpose Roast: Holds its structural shape better than a loose chuck roll—making it the ideal cut to slow-roast and carve into clean, uniform slices for classic Sunday roast beef, hot Italian beef sandwiches, or French dips.
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Effortless Pull-Apart Shredding: When braised just a little longer, it yields moist, glistening strands of beef that pull apart with two forks for artisan barbacoa, birria tacos, or Texas-style pulled beef.
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100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.
Specifications
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Cut: Boneless Center-Cut Shoulder Roast (Shoulder Clod)
Chef’s Dutch Oven Braise & Carving Guide
Gentle, low-temperature cooking is the secret to melting the roast’s internal marbling and connective tissue into pure velvet.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 to 48 hours. Set on the counter for 30 minutes before cooking to remove the refrigerator chill.
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Season Boldly: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning (or coarse sea salt, butcher-cut black pepper, and garlic powder).
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Hard Sear: Heat a heavy enameled Dutch oven over medium-high heat with a spoonful of G5 Wagyu Beef Tallow. Sear the roast undisturbed for 3 to 4 minutes per side until a deep mahogany crust develops. Remove and set aside.
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Build the Braise: Sauté diced onions, carrots, and celery in the remaining rendered tallow until softened. Deglaze the pot with 1 cup of dry red wine or dark ale, scraping up all the savory browned fond from the bottom.
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Low & Slow Simmer: Return the roast to the pot. Add rich beef stock until the liquid comes halfway up the sides of the meat. Add fresh rosemary, thyme sprigs, and smashed garlic cloves. Cover tightly with the lid and braise in a 275°F (135°C) oven for 3 to 4 hours.
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Rest & Serve: The roast is done when a meat fork inserts into the center with gentle give (approx. 200°F–203°F internal). Rest in the warm cooking juices for 15 minutes. Carve against the grain into thick, succulent slices or shred into large flakes, spooning the velvety pan reduction generously over top.