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This cut from the chuck is fantastic for pot roast! This is just a knife blade away from the shoulder roast, and the main difference between the two is that the arm roast has a round bone in it (if it is a bone-in roast) and is slightly more tender. You can use this for a pot roast or cut it up for stew meat. It is harvested from the finest grain-finished beef. Meat comes frozen and vacuum sealed.