Arm Roast

Arm roast is cut from the shoulder, one of the most flavorful parts of the animal. Ours is bone-in USDA Prime Angus, dry-aged for 14 days to deepen its flavor. It has plenty of connective tissue that melts during a long, slow braise, turning the meat fork-tender and the cooking liquid rich and silky. The bone adds body to the pan juices too. Braise it in a Dutch oven or slow cooker with root vegetables, herbs, and stock for a classic pot roast, or cube it for hearty beef stew. Vacuum-sealed for freshness.

Product Details:

• Included: 1 bone-in arm roast (~3–5 lbs)
• Grade: USDA Prime Angus, dry-aged 14 days
• Profile: Rich, beefy, with natural gelatin for silky pan juices
• Packaging: Vacuum-sealed
• Best prepared: Low-and-slow braising, pot roasting, or slow cooking

All weights are approximate. Natural variation is to be expected.