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Marble & Grain
Beef Delmonico Roast
$21/lb$19.95/lb
1 pc | approx 3.5 lb
1 pc | approx 3.5 lb
About
$69.83
$21
Save
$1.05
(5%)
$19.95
*
PRICE ESTIMATE
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $69.825 = (19.95/LB X 3.5LB)
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $69.825 = (19.95/LB X 3.5LB)
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
Situation: You want a delicious, succulent, roast-able cut of Kosher beef big enough to feed (and wow) a crowd, but you’re not in the market for something elaborate as, say, prime rib. Solution: Our Delmonico roast. This economical boneless roast is a flavor-filled workhorse. It comes from the center of the shoulder of our pasture-raised Black Angus beef, and when slowly roasted whole, transforms from tough to super tender and slice-able. Cut it thick, cover with jus and pair with a baked potato for an incognito prime rib dinner, or slice thin and pile into rolls for epic roast beef sandwiches. The well-marbled Kosher Delmonico also takes well to braising, making it an easy way to upgrade weeknight chili and stews.
Chef Yos's Tips
Slow Cook:Throw this cut in a slow cooker with veggies and aromatics, low and slow like a pot roast. Start it off in the morning and take it out for dinner.
Oven: In your preferred dry rub, roast this cut in the oven at 350 degrees for a minimum of 1.5 hours until an internal temperature of 140 degrees.
About This Cut
What Cut of Beef Is the Delmonico Roast? This cut comes from the Chuck, which sits atop the shoulder at the base of the neck. The chuck gets a lot of work — so would your shoulders if they were carrying a 30-pound head — so the cuts from this area tend to have a lot of connective tissue and fibers that can make them tough if not treated correctly. That means: low and slow is the name of the game for almost all the cuts from this primal.
