Piedmontese Beef Mock Tender Roast Ground Bone-in ribeye with 8–10" frenched

Bone-in ribeye with 8–10" frenched rib bone

served with barbecue sauce and sides

Cooking Tip: Cook low and slow at 225°F until tender

Pork Boston Butt is ideal for pulled pork

Either way

Piedmontese Beef Mock Tender Roast Ground Bone-in ribeye with 8–10" frenchedThe Piedmontese Beef Mock Tender Roast, also known as the chuck tender, comes from the shoulder and resembles a small tenderloin in shape. While lean and full of beef flavor, it benefits most from low and slow cooking to break down its firm texture. With Piedmontese genetics, this cut is naturally more tender than conventional chuck tender, making it a great fit for braised dishes, pot roasts, or shredding for sandwiches. Raised by the Lambert Family