Piedmontese Beef Mock Tender Roast Ground served with barbecue sauce and

served with barbecue sauce and sides

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

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

Rest 5–10 minutes before slicing

simmered into rich

Piedmontese Beef Mock Tender Roast Ground served with barbecue sauce andThe 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