Charron Farm Vermont Grassfed Beef

About Charron Farm - Vermont Grassfed Beef

Charron Farm was established in 1959 as a family dairy farm by Charles and Bernice Charron. Charles and Bernice had 13 children. David grew up milking cows and has continued to run the farm which switched from Dairy to Black Angus beef in 2004. Charron Farm is committed to Vermont sustainable agriculture.

​David's lifetime of experience in farming is evident by the condition of his herd.

We are a small family run grass fed, black angus beef farm located in West Haven, VT.

Unlike many farms, every Charron Farm beef is born and raised on our property. When you buy from us, you can take comfort in knowing exactly where your meat comes from.

We use a rotational grazing system that allows our animals to move regularly to fresh pastures.

The hay they are fed through the winter is grown and baled by us right here in West Haven insuring quality feed for our animals during the winter months. The calves are raised in the 26-28 months range to ensure the best flavor.

Roasts & BBQProducts found: 5

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Buy Beef Roasts and BBQ Online

ChopLocal's roasts and BBQ come from local meat farms near you. Brisket, beef short ribs, whole brisket, prime rib, chuck roast, arm roast and other cuts are available for you to order online and have shipped to your door. Great for grilling, roasts and dinner for the family. 

How to Cook Beef Roasts

The most common way to prepare a roast is to roast or braise it in the oven to your desired doneness.

First, be sure to completely cover the whole roast in a generous amount of rub prior to cooking for delicious results.

When it comes to seasoning your roast there are many different seasoning mixtures and blends to use, so feel free to incorporate flavors that you know and love. 

Using a meat thermometer during the cooking process is the most effective way to track the temperature of your roast, ensuring it is cooked to perfection every time. 

Once the roast is cooked be sure to allow time to let it rest, roughly 10-15 minutes, before slicing to ensure all the juices have a chance to settle. The resting period will aid in a flavorful and delicious eating experience. 

When cooking a roast the cooking time will vary depending on the size of the roast and whether it is a bone in or boneless product.

How to Pick the Perfect Beef Roast

Picking out the perfect roast for your family dinner or a special occasion can come with a lot of questions so here are a few tips to ensure you are picking the best roast. 

  • The tenderloin roast will be your highest price point roast, it is known for being the most tender cut in the carcass, cooks great and is an easy roast to carve. 
  • The rib or strip roasts are very popular for the holidays. These roasts, sometimes called Prime Rib, are rich in flavor and are great for feeding large crowds. 
  • Chuck roasts are where you will get the most bang for your buck. For a great value, chuck roasts are easy to prepare and will become flavorful and fork tender when cooked low and slow. 

Types of Beef Roasts

Beef Arm Roast

Beef arm roast is a very economical, budget-friendly cut of beef, with a serving of around four depending on the weight. The arm roast is best prepared seasoned to your liking with carrots and potatoes and then cooked low and slow in the oven or slow cooker to allow the meat to break down creating a rich and delicious beefy flavor.

The Beef Arm Roast, also referred to as the “Beef Clod Heart” or “Beef Shoulder Center” comes from the shoulder clod which comes from the chuck primal of the beef carcass.

Chuck Eye Roll

The Chuck Eye Roll comes from the chuck primal, and it is often cut into steaks and roasts. These cuts are tender and rich in flavor. Chuck roll roasts are budget friendly cuts perfect for making fork tender fall apart roast, great for shredded beef. Due to the high amount of marbling in the chuck these roasts are best seasoned with salt and pepper and then smoked or cooked low and slow.

Eye of Round Roast

The Eye of Round derives from the round, and is a very lean cut similar in shape to a tenderloin but much less tender. The eye of round is often packaged as steaks, roast or can be used as stew meat. Being a great item for everyday meals with a serving size of up to 8, the eye of round roast takes well to marinades or rubs and is best prepared oven roasted or braised and then served by slicing across the grain.

Beef Rump Roast

The Rump Roast also known as the “Bottom Round Rump Roast” derives from the round and is a lean cut best utilized when roasted or braised. An Inexpensive cut that will serve a family, best prepared by seasoning up to your liking and putting in the crockpot with carrots, and potatoes resulting in a quick and easy dinner that the whole family will enjoy.

Sirloin Tip Roast

The Sirloin Tip Roast also known as the “ Knuckle”, “Crescent Roast”, or “Round Tip Roast” is a lean, inexpensive cut derived from the round and performs well when roasted or braised and sliced thin for sandwiches. The sirloin tip is a great alternative cut to use when it comes to smoking.

Tri-Tip Roast

The Tri- Tip also referred to as the “ Bottom Sirloin Roast”, “Santa Maria Roast”, or “Newport Roast” derives from the loin and is a relatively tender cut full of flavor and performs well roasted or grilled and then sliced across the grain. With a serving size of 6 this is a great diverse cut especially when utilized for a carving station, tacos, sandwiches and salad. The tri tip is best recognized by being triangular in shape and is a very popular cut utilized on the west coast. 


The whole brisket makes up the animal's breast which means that it will be a tougher cut of meat due to being used for movement. Due to the popularity of backyard barbeque and smoking the brisket has become a very well known cut that can be found at your local grocery store or butcher shop. 

Briskets are most commonly prepared by applying a generous amount of rub over the entire surface, and then placing it on the smoker and letting it cook low and slow until it reaches an internal temperature of 203-205 degrees. 

Once fully cooked, be sure to let the brisket rest before slicing. 

The whole brisket is made up of two pieces known as the brisket point and the flat. 

The Brisket Point is the less lean portion of the brisket that is full of flavor, juicy and typically used for burnt ends in barbeque application. 

On the other hand the Brisket Flat is the leaner portion of the brisket full of flavor and typically used for slicing or shredding. 

Both the point and flat are most commonly used for barbeque and corned beef.

Picanha/Culotte Roast

The Coulotte Roast, also referred to as “Coulotte”, “Sirloin Cap”, or “Top Sirloin Cap”, derives from the sirloin. It is a very flavorful roast due to good marbling and performs well roasted or grilled low and slow over indirect heat with the fat cap facing up. 

Prepare your coulotte by covering with your favorite seasoning rub and let roast with the far side up allowing for all of the beefy and flavorful juices to be absorbed.

 The coulotte roast should be cooked to your desired degree of doneness and then sliced against the grain and served. 

For a quick and easy meal alternative start by taking the roast and cutting it into steaks roughly 1 inch thick, season with salt and pepper and place them on a grill over direct heat until they reach your desired degree of doneness.

During the cooking process the fat cap found on the coulotte will begin to melt resulting in a delicious and flavorful bite.

Prime Rib/Standing Rib Roast

Prime Rib or Standing Rib Roast are very common roast items used around the holidays. 

This roast derives from the Rib and can be bone in or boneless. 

When preparing prime rib or a standing rib roast be sure to completely cover the whole roast with a generous amount of seasoning and roast in the oven fat side up to ensure the delicious beefy flavors are absorbed into your roast during the entire roasting process. 

Once the roast has reached your desired degree of doneness remove it from the oven and allow it to rest for at least 10-15 minutes before slicing and serving.

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