The Arm Roast is cut from the top of the chuck area right next to the Shoulder Roast. The Arm Roast is slightly less tough than the Shoulder Roast, and has a small round bone in it. (Sometimes, there will be cross-cut rib bones at the bottom.) It is slightly tougher than a Blade Roast.
Excellent flavour and tender with the proper cooking (always long, slow, moist heat.)
Aside from the bone, there is little waste in an Arm Roast.
Pot Roast or stewing beef