About M&S Farms
The Mommsen family farm was established by John and Helen Mommsen in 1916 on a small farm near Miles, IA. John was famous for his black angus steers and was considered one of the best cattle feeders in the world from the 1920s till the 1960s. Now 5 generations later, the tradition of raising the best still continues.
Today, the farm specializes in 21 day Aged Black Angus Beef. Through the aging process, we are able to produce steaks that you can cut with a fork and that have a taste unlike anything you've ever had.
Once you have a taste of M&S, you'll never be able to enjoy a generic steak the same way again.
"If you can't cut it with a fork, send it back."
Roasts & BBQ
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Farm-Fresh Beef Roasts and BBQ Delivered to Your Door
ChopLocal’s roasts and BBQ cuts come directly from trusted local farmers and butchers. From brisket and short ribs to prime rib, chuck roast, and arm roast, these hearty cuts are perfect for smoking, braising, or roasting for a flavorful, family-style meal. Order online and have them shipped straight to your door.
How to Cook Beef Roasts
The most popular way to prepare a beef roast is to oven-roast or braise it to your desired doneness.
Start by coating the roast generously with your favorite rub for the best flavor. Whether you prefer smoky, savory, or herb-forward, feel free to get creative with your seasoning.
Always use a meat thermometer to monitor internal temperature throughout the cooking process. Once done, allow the roast to rest for 10–15 minutes before slicing. This helps lock in juices and enhances tenderness.
Cooking times will vary based on the size and whether your roast is bone-in or boneless.
How to Pick the Perfect Beef Roast
Choosing the right roast depends on your budget, cooking method, and occasion:
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Tenderloin Roast – The most tender and often the most expensive roast. Easy to carve and great for special occasions.
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Rib or Strip Roasts (Prime Rib) – Rich in flavor and perfect for holidays or feeding a crowd.
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Chuck Roasts – Budget-friendly and best when cooked low and slow for fork-tender, flavorful results.
Types of Beef Roasts
Beef Arm Roast
A budget-friendly cut that shines when slow-cooked with vegetables. Comes from the chuck and is also known as the "Beef Clod Heart" or "Beef Shoulder Center."
Chuck Eye Roll
Cut from the chuck primal, chuck rolls are well-marbled and perfect for fall-apart shredded beef. Best seasoned simply and cooked low and slow.
Eye of Round Roast
Lean and affordable, this roast is great for everyday meals. It benefits from marinades or rubs and is best roasted or braised, then sliced thin across the grain.
Beef Rump Roast
Also called the "Bottom Round Rump Roast," this lean cut is great for crockpot meals with carrots and potatoes. Affordable and family-friendly.
Sirloin Tip Roast
Known as the “Knuckle” or “Round Tip Roast,” this cut is lean and inexpensive. It performs well when roasted or smoked and sliced thin for sandwiches.
Tri-Tip Roast
Also known as the "Santa Maria Roast" or "Bottom Sirloin," this triangular cut is tender, flavorful, and perfect for grilling, tacos, or carving stations.
Brisket
Cut from the breast, brisket is ideal for smoking. Apply a generous rub, cook low and slow to 203–205°F, and let rest before slicing.
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Brisket Point – Juicier, fattier, and ideal for burnt ends.
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Brisket Flat – Leaner, great for slicing or shredding.
Picanha / Coulotte Roast
Also called “Top Sirloin Cap,” this cut is full of flavor thanks to a generous fat cap. Roast or grill low and slow, then slice against the grain.
Prime Rib / Standing Rib Roast
This classic holiday roast is rich, juicy, and impressive. Roast bone-in or boneless with seasoning and let it rest before serving.
Meat Delivered to Your Door
Order roasts online directly from trusted farmers and butchers. Skip the grocery store and enjoy premium, locally-sourced cuts delivered right to your door. Elevate your next BBQ or dinner with these juicy, flavorful options.
