This Grain-Finished Angus came back from the butcher with such beautiful marbling, that it deserves its own category. Think steakhouse premium or High Prime cuts – but now, in your kitchen. 
 
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.