BEEF CHUCK ARM ROAST MV

The Beef Chuck Arm Roast is produced from the clod heart muscle, which is derived from the commodity Clod Muscle by removing all outside muscles leaving only the Triceps Brachii (the main clod/heart muscle). All fat is trimmed to a 1/8” maximum fat cover. All cuts are trimmed smooth and ink is removed. The Chuck Arm Roast is cut in 3 to 4 portions approximately 2 1/2" to 5" thick weighing between 2 and 4lbs.