Chuck Arm Roast, Grass-Fed & Dry-Aged Stew Meat Cut from the shoulder

Cut from the shoulder

Mississippi roast

high-heat cooking methods like grilling or pan-searing

This cut is best prepared using a quick sear—only a few minutes per side

36 oz) — classic pot roast or shredded for French dip sandwiches

Chuck Arm Roast, Grass-Fed & Dry-Aged Stew Meat Cut from the shoulderChuck Arm Roast: Rich, Hearty Classic Always 100% Grass Fed & Pasture Raised A Bite Sized Take Robust, beefy, and beautifully marbled, Chuck Arm Roast is made for cozy, slow cooked meals that finish fork tender and full of flavor. Best Cooking Methods: Braise, slow cook, or oven roast with plenty of liquid. Quick Tip: Brown it first for rich flavor, then cook gently in broth or sauce until its tender enough to pull apart with a fork. Popular Dishes: