Agripedia

You are here:


	Cuts from the chuck generally have the highest seam fat (fat between groups of muscles) and can be tougher if not cooked properly.¹

Arm Roast

This cut contains the round arm bone as well as several muscles. This cut may also contain cross sections of the rib bones. ⁶

Cooking Methods:

Braise, Cook in Liquid ⁶