Beef Arm Roast - avg 3.63lb

One dry-aged beef arm roast, typically 3–4lbs. Cut from the chuck primal, the arm roast is best cooked long and slow — braise it in the slow cooker with aromatics and by dinner you have fork-tender beef ready for any number of meals.

Farmer Craig raises his cattle on real green pasture using intensive rotational grazing — moving the herd regularly so the land stays healthy and the cattle always have fresh forage. It’s the kind of farming that builds topsoil instead of depleting it, and you can taste the difference. His beef is 100% grass-fed and grass-finished, dry-aged at near-freezing temperatures for 7–10 days before it’s cut and packed. No grain. No antibiotics. No added hormones. Just beef raised the way it should be — and finished the way most beef never is.