One Son's Farm
Continuing the Legacy in Knoxville, Iowa
All-Natural Beef from our Simmental and Angus Cattle
Ships nationwide on Mondays and Wednesdays or pick-up on the farm!
Giles and Mary Wadle started farming shortly after they married in 1956. They raised cows, pigs, corn, beans, two daughters and one son on 500 acres in rural Knoxville, Iowa.
The family worked hard to preserve the land that Giles and Mary spent their 59 years together nurturing. The eldest daughter’s family of two daughters and one son planted their roots in Pleasantville but spent most days down on the farm learning and growing what was started by Giles and Mary.
The one son returned to the area after raising his one son and daughter in Northern Iowa. While working away from the farm, one son started traveling the nation selling animal nutrition products, meeting and learning from large ranch managers, veterinarians, animal nutrition specialists, and every old soul in between.
After Giles and Mary moved from the farm, the next generation’s one son moved to the acreage to continue the farming tradition. After Giles death in 2016, the two One Sons joined forces to fulfill a dream of owning a cattle operation. Starting with 10 heifers and 1 bull, “One Son’s Farm” was started on 160 acres of the family land.
Today, One Sons Farm has grown to 100 head of Simmental Angus cows, with Spring and Fall calving. Using an all-natural feeding program (no antibiotics or added hormones) the farm produces great-tasting, high-quality beef for your family’s table.
One Son's Farm - Michael Wadle and Jacob Schletzbaum
Roasts & BBQProducts found: 6
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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.
