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Terrapin Ridge Ranch

Arm Roast

Arm Roast

$30.00
$30.00
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The beef arm roast, also known as chuck arm roast, arm pot roast, or clod roast, is a cut of beef taken from the shoulder area of the cow (the chuck primal cut). It is characterized by having a round bone in the center. 
Here are some key characteristics and cooking methods for an arm roast:
Characteristics:
  • Flavorful: It offers a savory beef flavor.
  • Lean and Economical: It is generally leaner and less expensive than a chuck roast.
  • Tougher Cut: As it comes from a well-exercised area of the animal, it can be a tougher cut.
  • Cooking Methods:
  • Slow Cooking: Due to its toughness, arm roast is best suited for slow cooking methods that allow the connective tissues to break down, resulting in a tender and juicy final product.
    • Braising: Braising (cooking with liquid) is an excellent way to prepare arm roast, turning it into a fall-apart tender dish.
    • Slow Cooker/Crock Pot: You can easily cook arm roast in a slow cooker for several hours on low or high heat.
  • Oven Roasting: Slow braising in the oven with liquids like red wine and beef stock is also a common method.
  • Other Applications: It can also be used for pot roast, stew, or even grilled (especially smaller cuts like Swiss steak).                                                                                               Approx weight 3.5 lbs
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