Arm Roast is a classic, homestyle cut that delivers rich flavor and comforting tenderness when cooked low and slow. Cut from the shoulder (arm) portion of the chuck, it often contains a round bone in the center, adding extra depth and savory richness as it cooks.

What to Expect:

• Flavor: Hearty, robust, and deeply beef-forward

• Texture: Firm initially, tender and sliceable when braised

• Marbling: Moderate with connective tissue that breaks down beautifully

• Best For: Traditional pot roast, slow cooker meals, braising, oven roasting

When simmered gently with broth, herbs, and vegetables, the Arm Roast transforms into fork-tender perfection. The bone and connective tissue release flavor into the cooking liquid, creating a rich, savory gravy that feels like Sunday dinner—any day of the week.

Simple cut. Slow heat. Big reward.

Vary in size from 3-4 pounds each.