This Coarse Ground Chuck Roll is a primal cut of beef made from the chuck roll and shoulder clod. It has about a 15% fat content, making them great for burgers, meatballs, or any other recipes that calls for ground beef to be shaped before cooking.
Cream Co. is proud to bring you British Baldies beef from Wenatchee, WA. These grass-fed, grain-finished cattle spend 18-20 months in open range, then is slowly introduced to non-GMO, no-corn, no-soy grains for an earthy and creamery finish. The beef is dry-cured for 14-21 days, resulting in a richly marbled beef whose fat is pronounced but balanced.