Arm Roast

Bone-in, it’s a Shoulder Roast, boneless, it’s an Arm Roast. Either way, this cut sits perfectly between Chuck and Sirloin Tip. More tender than Chuck, more marbled than Sirloin, and packed with balanced beefy flavor.

It’s built for low-and-slow: braised, roasted, smoked, or sliced in the crock pot. Minimal fat, max versatility.

Dry aged for at least two weeks, vacuum sealed, and flash frozen to keep it fresh and ready.

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