What is a beef arm roast?

A beef arm roast is a cut of meat that comes from the front shoulder of the cow. It is also known as a shoulder roast or a chuck roast. This cut of meat is generally tough and requires slow cooking to become tender. It contains a good amount of marbling, which makes it flavorful, but also makes it a higher fat cut of meat. This cut is ideal for braising, roasting and slow cooking in stews or soups. It should be cooked to an internal temperature of 145°F (63°C) for rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.