Arm Roast

An arm roast is a flavorful and moderately tough cut of beef that comes from the shoulder (or chuck) area of the cow, specifically the upper part of the front leg. It often includes a round, cross-cut section of the shoulder bone, giving it the nickname “round bone roast.”

The meat is well-marbled with fat and contains some connective tissue, making it ideal for slow-cooking methods that break down the fibers and render it incredibly tender. When cooked properly, an arm roast becomes juicy, savory, and falls apart easily—perfect for pot roasts, stews, and shredded beef dishes. Average weight 3lbs.