Texas Grassfed Beef Arm Roast (Bone-In)

Our grassfed beef bone-in arm roast delivers exceptional quality from cattle raised the right way on Texas pastures. This cut comes from animals that spent their entire lives grazing on open land, eating a grass and forage diet, without antibiotics, hormones and with no grain finishing, ever. Rich marrow bone adds incredible depth of flavor—the way beef used to taste before industrial agriculture changed everything.

Why Our Beef Is Different

Our cattle eat a grass and forage diet their entire lives, spending every day on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.

About This Cut

The bone-in arm roast comes from the chuck with arm bone intact. The marrow bone adds incredible richness to braising liquid. Well-marbled with excellent beefy flavor. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.

How to Prepare

For best results, braise in liquid at 275-300°F for 3-4 hours. Sear all sides first to develop flavor. The bone adds richness to the braising liquid—don't discard it. Grass-fed beef becomes fall-apart tender with proper low and slow cooking. Cook until fork-tender and meat pulls easily from bone.

Recipes Using This Cut

Put it to work in your kitchen:

• Bordeaux-Braised Grass-Fed Beef Chuck Roast