Contrary to its name, the cross rib roast is actually cut from the shoulder of the cow where it merges with the ribs. This roast comes from Hopcott Farms, a family-owned farm in Pitt Meadows, BC. It does tend to be fattier than other beef roast cuts, which makes it especially important to cook it low and slow.

COOKING TIP: Try a balsamic vinegar glaze and a ton of fresh thyme and rosemary before sticking in a slow cooker or oven. Once it reaches an internal temperature of 155°F or 68°C, it's medium rare and ready for feasting!