Cut taken from the ChuckChuck Arm Roast
(Boneless)

Chuck Arm Steak (bonesless)

Chuck Arm Roast (Boneless)

  • Roast that is cut more than 2 inches thick (same as the Beef Chuck Arm Roast, except bones have been removed).
  • Will have more than 5 distinct muscles.
  • Has both intermuscular fat (fat between the muscles) and intramuscular fat (marbling; fat within the muscles).

* Cookery Method - Moist

Next Retail Meat Cut Taken from the Chuck


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