Think steakhouse premium or High Prime cuts – but now, in your kitchen. Learn more about our Premium ANG Grain here.  
 
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.
 
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.