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.
Bottom Round RoastProducts found: 1
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Bottom Round Roast Delivered to Your Door
Lean, versatile, and perfect for slow roasting, slicing, or shredding.
Bottom round roast is a lean cut known for its versatility. While not as tender as premium cuts, it shines when cooked low and slow — making it ideal for classic roast beef, pot roast, or thinly sliced sandwiches. With the right preparation, bottom round transforms into a flavorful, budget-friendly meal the whole family will enjoy.
Fun Facts:
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Often used to make deli-style roast beef thanks to its uniform shape.
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Comes from the round primal, which provides lean, hardworking muscle cuts.
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Great for cooking in bulk and using throughout the week.
Nutritional Benefits:
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A lean source of protein to support strength and energy.
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Lower in fat than other roasts, making it a lighter option for roasts and sandwiches.
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Rich in iron and B vitamins, which help with red blood cell production.
Cooking Tips:
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For best results, braise or roast slowly with moisture to prevent drying out.
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Slice thinly against the grain to enhance tenderness.
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Let the roast rest 10–15 minutes after cooking to keep juices in.
Cooking Temperature:
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For slicing: Cook to 135–145°F and rest before carving.
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For shredding: Cook to 195–205°F for fall-apart texture.
Meat Delivered to Your Door!
Order bottom round roasts online directly from trusted farmers and butchers. Skip the grocery store and enjoy premium, locally-sourced beef delivered right to your door — perfect for classic comfort meals or slicing for weekday lunches.
