Called the Shoulder Roast when it's cut bone in and the Arm Roast when it's boneless, this Roast falls in between a Sirloin Tip Roast and a Chuck Roast. It's more tender than a Chuck, but less so than Sirloin Tip. It has more fat and marbling than a Sirloin Tip, but less than a Chuck. Plenty of robust beef flavor, but probably a bit less than the Chuck and a bit more than the Sirloin Tip.
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
Because of its "best of both worlds" status, it's at home with any method of slow cooking. Crock pot, braised, sliced, roasted, smoked; this versatile cut will handle them all. It's a great combination of flavor with minimal fat. 
 
Our Arm Roast is dry aged for a minimum of two weeks, individually vacuum sealed, and flash frozen for optimal freshness.