A beef arm roast, also known as an arm chuck roast or shoulder arm roast, is a cut from the chuck primal, specifically from the upper front leg (shoulder area) of the cow. It is a leaner and slightly more tender alternative to the traditional chuck roast but still contains enough connective tissue to become rich and flavorful when slow-cooked.
Key Features of an Arm Roast:
•Cut Location: Comes from the shoulder of the cow.
•Texture: Leaner than a traditional chuck roast but still has some marbling.
•Flavor: Deep beefy taste, benefits from slow cooking to maximize tenderness.
•Cooking Methods:
•Best suited for braising, roasting, or slow cooking.
•Can be used for pot roast, shredded beef, or stews.
Price per pound- $15