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Called the Shoulder Roast when it's cut bone in and the Arm Roast when it's boneless, this Roast falls in between a Sirloin Tip Roast and a Chuck Roast. It's more tender than a Chuck, but less so than Sirloin Tip. It has more fat and marbling than a Sirloin Tip, but less than a Chuck. Plenty of robust beef flavor, but probably a bit less than the Chuck and a bit more than the Sirloin Tip.

 

These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated Mid to High Choice marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.

 

Because of its "best of both worlds" status, it's at home with any method of slow cooking. Crock pot, braised, sliced, roasted, smoked; this versatile cut will handle them all. It's a great combination of flavor with minimal fat. 

 

Our Arm Roast is dry aged for a minimum of two weeks, individually vacuum sealed, and flash frozen for optimal freshness. 

Arm Roast - SP Grass

$14.00Price
Out of Stock

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