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Heart of Shoulder Roast - 5.75 lbs.

SKU: 10089
Availability: In stock
Are you in need of a large premium roast? Look no further than US Wellness Meats’ Heart of Shoulder Roast! Also known as the Heart of Clod, the Heart of Shoulder Roast is a chef favorite and US Wellness Meats’ largest roast available. US Wellness Meats hopes you enjoy the ample size of the Heart of Shoulder Roast. You will have enough to feed the whole crowd with this large premium roast.
$55.35
Quantity
2+
Price
$47.05

Are you in need of a large premium roast? Look no further than US Wellness Meats’ Heart of Shoulder Roast! Also known as the Heart of Clod, the Heart of Shoulder Roast is a chef favorite and US Wellness Meats’ largest roast available. US Wellness Meats hopes you enjoy the ample size of the Heart of Shoulder Roast. You will have enough to feed the whole crowd with this large premium roast.

Each Heart of Shoulder Roast averages 5.75 pounds.

US Wellness Meats is proudly teamed up with a group of elite grass farmers from the Island of Tasmania which is located off the coast of Australia. US Wellness Meats is currently sourcing this cut from Tasmania. The climate in Tasmania is a utopia for cattle because of the year round maritime climate buffered by the Southern Ocean. No hormones or GMO's are allowed on the island and air quality is recognized as the gold standard for purity on the globe. Tasmania is slightly larger than the state of West Virginia and covered with some of the finest grass in the world.

All of US Wellness Meats’ beef products are 100% grass-fed and grass-finished.

Are you in need of a large premium roast? Look no further than US Wellness Meats’ Heart of Shoulder Roast! Also known as the Heart of Clod, the Heart of Shoulder Roast is a chef favorite and US Wellness Meats’ largest roast available. US Wellness Meats hopes you enjoy the ample size of the Heart of Shoulder Roast. You will have enough to feed the whole crowd with this large premium roast.

Each Heart of Shoulder Roast averages 5.75 pounds.

US Wellness Meats is proudly teamed up with a group of elite grass farmers from the Island of Tasmania which is located off the coast of Australia. US Wellness Meats is currently sourcing this cut from Tasmania. The climate in Tasmania is a utopia for cattle because of the year round maritime climate buffered by the Southern Ocean. No hormones or GMO's are allowed on the island and air quality is recognized as the gold standard for purity on the globe. Tasmania is slightly larger than the state of West Virginia and covered with some of the finest grass in the world.

All of US Wellness Meats’ beef products are 100% grass-fed and grass-finished.

US Wellness Meats recommends freezing for long term storage.     

Once thawed, items may be stored for 3-5 days in the refrigerator.

US Wellness Meats ships on Monday, Tuesday, and Wednesday every week.

Deliveries are expected to arrive within 24-48 hours from the shipping date. 

Orders shipped via FedEx ground or express service will receive a FedEx tracking number after the order ships. 

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Favorite!
This is our favorite cut of roasting beef, we're always happy to see it back in stock!
From: Anne | Date: 2/13/2017 7:49 PM
Was this review helpful? Yes No (1/0)
WONDERFUL!!!
I slow cooked this roast and it turned out pull apart, melt in your mouth tender!!! I LOVED IT!!!
From: Donna | Date: 3/16/2017 8:59 AM
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⭐️⭐️⭐️⭐️⭐️ A BIG Christmas dinner hit!
Of all times of the year I shouldn’t be experimenting with a new cut of meat on my family! Well, I did it anyway and kept my fingers crossed!  

I had to write to say how much we enjoyed this delicious and tasteful roast!

I went back and forth about the exact cooking method to use and decided to use parts of two methods to achieve the desired finish I was looking for.

This is the exact method I used. I salted the roast and left it to rest for a bit over 48 hours, uncovered, in the refrigerator. I was cooking it with my Joule, Sous Vide devise...so added fresh thyme, rosemary and just a bit of good olive oil to the cooking bag. Cooked for 30 hours at 130°. When it was done I patted it dry, placed in a roasting pan, rubbed with a mix of fresh herbs and garlic and roasted it in a preheated 450° oven for 15 minutes, shut off the oven and left the roast to sit in the oven for 45 minutes. (Do not open the door before the 45 minutes)
Then left the roast to rest for 10 minutes out of the oven, loosely tented with foil, until ready to slice.

The roast finished a perfect medium, end to end, the garlic and herbs crisp but not burnt and just enough time and heat gave the roast that beautiful Maillard reaction that is so pleasing to the eye.

This roast finished above my expectations...super tender and such amazing flavor throughout! You would never believe you were eating what would be considered a tougher cut! It finished more like a prime rib cut, with just a bit more “bite” to it. This is the texture I prefer.

If you aren’t familiar with the sous vide method, but love grassland beef,
I would highly recommend looking into it. You are always able to cook to the exact temperature you want and if you have leftovers you are able to heat it to that same perfect temp to enjoy again!
When the leftover 1/2 of this roast is next the center piece, it will still be served at that same perfect medium!

Enjoy!
From: Laura | Date: 12/26/2020 1:17 PM
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