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Arm Roast -- from Grain-Finished Beef

This cut from the chuck is fantastic for pot roast! This is just a knife blade away from the shoulder roast, and the main difference between the two is that the arm roast has a round bone in it and is slightly more tender. You can use this for a pot roast, or cut it up for stew meat. Harvested from our farm-raised beef, finished on our own farm-raised corn and forages!