Arm Roast

A family’s pot roasts beg to be made with a dry-aged Wagyu, boneless arm roast. This economical cut offers a rich marrow coupled with buttery flavors from the immense marbling that is sure to please any family gathering.  Other names to describe this cut include arm chuck roast, arm pot roast, clod roast, or chuck primal. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.

Good for:

Slow cooking

Cooking:

Cook with the fat cap on for added flavor and tenderness that result in fork-tender goodness.

Great cut of meat to cook in a slow-cooker, dutch oven,  or Instant-pot.