100% Grass-Fed & Grass-Finished Bone-In Arm Roast – 2–3 lb
Per roast (typically 2.0–3.0 lb average)
The Grass Finished Bone-In Arm Roast is a classic slow-cooking cut built for deep flavor and fork-tender texture.
Cut from the shoulder (arm) of the animal, this roast has rich connective tissue and natural marbling that transforms during low-and-slow cooking into a tender, flavorful centerpiece meal.
We 21-day dry-age our beef for enhanced depth of flavor, then freeze immediately after harvest to lock in freshness.
What makes it special:
- 100% grass-finished beef
- Bone-in for deeper flavor during cooking
- Ideal for slow cooker, Dutch oven, or braising
- 21-day dry-aged for richer beef flavor
- No antibiotics, no hormones, no grain
Best cooking methods:
Slow cook (6–10 hours), Dutch oven braise, or pressure cook. Best served shredded or sliced with natural juices or gravy.
