Wagyu Arm Roast

Cut from the shoulder, our Fullblood Wagyu Arm Roast combines deep beef flavor with the natural marbling and richness that make Wagyu exceptional. The arm roast is generally leaner and more uniform than a traditional chuck roast, but it contains enough connective tissue and intramuscular fat to become exceptionally tender, juicy, and flavorful when cooked low and slow.

This versatile cut is an excellent choice for a classic pot roast, shredded beef, birria, beef and noodles, hearty stews, sandwiches, or any recipe that calls for tender braised beef. As the roast cooks, its connective tissue gradually breaks down while the Wagyu fat renders throughout the meat, creating a rich cooking liquid and fork-tender texture.

For a traditional pot roast, season generously and sear every side in a hot Dutch oven. Add beef stock, onions, garlic, and your preferred vegetables, then cover and cook at 275–325°F until fork-tender. It can also be prepared in a slow cooker. Because package sizes vary considerably, cooking time will depend on the roast’s weight and thickness. Cook until it can be easily pierced with a fork or pulled apart.

Cooking Methods: Braising, slow cooking, pressure cooking, Dutch-oven roasting, or smoking followed by a covered braise.

Frozen & Thawing: Each Wagyu Arm Roast is individually vacuum-sealed and sold frozen to preserve freshness and quality. Thaw in the refrigerator before cooking, allowing additional time for larger roasts. For faster thawing, keep the package sealed and submerge it in cold water, changing the water every 30 minutes. Do not thaw at room temperature.

Package Weight: Approximately 0.8–5 pounds. Each roast is individually cut, so actual weight, shape, and marbling will vary.