Chuck Arm Roast

The Beef Chuck Arm Roast is identified by its thickness as a roast, the large round bone in the center of the cut and the many small muscles of which it is made. This roast may or may not have a cross cut rib bones showing but if present would be at the bottom of the picture.

Cooking Recommendations

Braise, Grill,Panbroil, Panfry, or Broil

Nutritional Information

	Calories kcal	Protein g	Fat g	Iron mg	Saturated Fat g	Cholesterol mg
Raw trimmed to 1/4 inch	245	18.50	18.40	2.10	7.44	68
Braised trimmed to 1/4 inch	332	27.40	23.80	3.10	9.38	99
Braised trimmed to 1/4 inch	280	29.70	17.00	3.40	6.62	100

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