Exactly what it sounds like–this cut comes from the foreleg of the cow, and includes the humerus bone. This is a heavily used muscle of the cow, which imparts a lot of flavor but does best when slow cooked.
Also called Arm Chuck Roast, Arm Pot Roast, Arm Roast
Cooking Methods: Roast/Bake, Stir Fry, Braise/Pot Roast, Pressure Cook
Grass-Fed | Non-GMO | No Hormones | No Antibiotics
