Arm Pot Roast

The Arm Roast is cut from the top of the chuck area right next to the Shoulder Roast. The Arm Roast is slightly less tough than the Shoulder Roast, and has a small round bone in it. (Sometimes, there will be cross-cut rib bones at the bottom.) It is slightly tougher than a Blade Roast.

Excellent flavour and tender with the proper cooking (always long, slow, moist heat.)

Aside from the bone, there is little waste in an Arm Roast. Pot Roast or stewing beef

Also called:

Arm Steak

Arm Pot Roast, Blade Roast, Bolar Blade Pot Roast, Chuck 7-Bone Pot Roast, Chuck Blade Pot Roast, Chuck Cross Rib Pot Roast, Chuck Cross Rib Roast Boneless, Chuck Eye Pot Roast Boneless, Top Blade Pot Roast, Under Blade Pot Roast

Beef Ribs, Chuck Steak, Pot Roasts

Baron of Beef, Beef Brawn, Beef Brisket, Beef Flank, Beef Leg, Beef Marrow, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Short Loin, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Affettati, Goat, Minced Meat, Offal, Pork, Poultry, Sausages, Sheep, Steak, Steak