Overview

The Arm Roast is cut from the shoulder of 100% Akaushi Wagyu cattle—a working muscle that
offers robust flavor and satisfying structure. Known for its rich collagen seams and subtle marbling,
this cut excels in slow braises and stews, rewarding time and care with fork-tender, ultra-savory results.
Whether you’re serving rustic pot roast or shredded beef tacos, it’s the cut that does all the work for you.

Flavor Profile

First bite: hearty and structured with a meaty backbone.
Mid-palate: collagen and Wagyu fat gently melt, softening the grain.
Finish: long and savory, with notes of slow-roasted warmth and buttery richness.

Pairs perfectly with root vegetables, red wine gravies, chile-based braises, or herbaceous sauces like chimichurri.

Best Uses

• Classic Pot Roast: Sear all sides, then slow cook with onions, carrots, potatoes, and beef stock.
• Shredded Beef: Braise in Mexican adobo or verde sauce and shred for tacos, burritos, or rice bowls.
• Slow Cooker Ready: Let it go low and slow all day for set-it-and-forget-it tenderness.
• Rustic Carve: Rest, slice thick across the grain, and serve with horseradish or pan sauce.

Cooking Tips

Season generously and sear for crust before transferring to braising liquid. Cook low and slow—either in oven, smoker, or slow cooker—until internal temp reaches at least 190 °F (88 °C) for shreddable texture.
Let rest before slicing or pulling. For sliced service, stop around 180 °F and carve against the grain.

Product Details

Hand-cut from the shoulder of West Texas–raised Akaushi Wagyu cattle, each roast is vacuum-sealed
and flash-frozen to preserve optimal texture and flavor. Delivered chilled on dry ice in
matte-black, gold-embossed packaging—this is working-class beef, raised to world-class standards.