How Do Arm Roast and Chuck Roast Differ?

If you’ve ever grilled or smoked meat, arm roast and chuck roast are usually the first two cuts that spring to mind. Nevertheless, with so many different beef roast slices to choose from, it’s easy to get overwhelmed. Moreover, some cuts have many names, which adds to the confusion.

An arm roast, for example, is also known as a cold roast or pot roast, but a chuck roast, which is sliced between the shoulder and the neck, is known as a pot roast or chuck roll.

Many individuals, like you, are intrigued about what distinguishes one kind from the other. We’re here to explain it, which is great news for all of you meat eaters out there. Let’s start smoking!

Difference Between Arm Roast vs Chuck Roast

The primary distinction between arm roast and chuck roast is that they are derived from different sections of the cow’s shoulder. Chuck roast is derived from the region above the shoulder, while arm roast is derived from the center of the cow’s shoulder.

The shoulder region is a substantial slice of meat that serves as a primal cut and is separated into five sections as such. Three of these are ideal for beef roasts or steaks: upper blade, shoulder center, and shoulder tender. The other two pieces, clod lifter and nose, are accessory meat and are often used for ground meat.

The arm roast is derived from the center of the shoulder. This is a sinewy, lean piece of beef with a spherical bone. The chuck roast is derived from the top blade of the shoulder. The slice is delicate, but there is a significant portion of firm, connective tissue running through it.

Here are some more differences between these two edits.


Arm roast is thought to be a more tender cut of meat. An arm roast with the bone in adds a deeper texture to meals, while boneless chunks are simpler to slice.

Chuck roast has a lot of connective tissue. As a consequence, the meat is somewhat tougher and requires more time to cook.


Chuck roast has more fat than arm roast, which is thinner. As a consequence, the chuck roast is more tender. After the fat is heated, it melts and blends with the meat and the other ingredients.

But, the chuck roast is also high in calories, so if you’re looking for something light, go for an arm roast.


A fattier piece of steak will taste better than a thinner one. Since the chuck roast is fattier than the arm roast, it will be more delicious.

Yet, arm roast gives a particularly meaty flavor to recipes since it is sliced from the very center of the cow’s shoulder. Cook an arm roast at a low temperature to get the maximum flavor from it. Slow cooking enhances the taste by giving the liquids more chance to spread.


Low and slow cooking with plenty of beef stock, vegetable stock, or another substitute, spices, and herbs is perfect for both chuck roast and arm.

When the arm and chuck roasts simmer in the broth for a longer amount of time, they will get softer. But, if you don’t want a scorched beef steak, don’t cook it for too long. Roast for 3 hours for a 3-pound arm roast and chuck roast.

90C. Internal temperature of arm roast and chuck roast should be reached. An infrared thermometer is the best instrument for temperature monitoring. Internal meat temperature must be at least 195F for tender chuck roast and arm roast.

Recipe Usage

There is no right or wrong way to combine these beef cuts into your meals, but we can provide a few ideas.

Overall, chuck roast and arm roast are both excellent choices for slow-cooking main meals, the most popular of which being a classic beef stew.

Braise them in a variety of ways, but our favorite is to roast them in red wine, which gives the flesh an appealing crispy coating on the outside and a lovely, soft within.

Slow-cooked arm roast or chuck roast with creamy mashed potatoes and gravy sprinkled on top makes a fantastic night meal.

Make a pot pie if you’re stuck on what to do with your leftovers. Another great idea is to prepare a roast beef sandwich using tender chuck and arm roast.


The price variations between the kinds are unlikely to be significant. Chuck roast is the least costly of the two cuts. Yet, this does not imply that chuck roast is a cheap cut of meat; it is just less tender.

Comparison: Pork loin vs. Shoulder

Arm Roast and Chuck Roast Comparison Table

Category Arm Roast Chuck Roast
Other names Clod roast or pot roast Pot roast or chuck roll
Type of cut Between the neck and shoulder Center part of the shoulder
Type of meat Lean, sinew-connected piece of flesh with a round bone inside Tender piece of meat with connective tissue running through
Fat Less fatty Fattier
Texture Leaner Denser
Flavor Less flavorful More flavorful
Cooking Slow-cooking on low-temperature Slow-cooking on low-temperature
Cooking time 3h for 3lb cut 3h for 3lb cut
Internal temperature 195°F/ 90°C 195°F/ 90°C
Use Slow-cooker recipes Slow-cooker recipes
Price More expensive Less expensive

Nutritional Content Breakdown: Which One Is Healthier?

In terms of nutrition, arm roast includes less calories than chuck roast, making it the better option.

While chuck roast has more saturated fats, calories, and cholesterol, they are both high in protein, minerals, and vitamins. Generally, they may be part of a healthy diet if consumed rarely; simply restrict your intake of arm roast or chuck roast to three meals per week.

Let’s take a look at the nutritional table below to determine which nutrients are more prevalent in each cut of pork.

Category (4oz) Arm Roast Chuck Roast
Calories 162 219
Carbs 3g 0g
Fat 8.1g 16g
Saturated fat 2.7g 8g
Cholesterol 54 mg 71 mg
Sodium 607 mg 86.7 mg
Protein 18g 28g
Fiber 0g 0g
Sugars 0g 0g
Vitamin A 81 mcg 1.44 mcg
Iron 1.9 mg 1.8 mg

Can I Substitute Arm Roast for Chuck Roast & Vice Versa?

You may use arm roast for chuck roast. After all, the two are quite similar to one another and even come from the same cow area.

Yet, I should mention that arm roast is leaner and chuck roast is rougher. You may need to add 15 minutes to the cooking time, although this is not always essential.

Tips for Buying the Best Arm Roast and Chuck Roast Cut

Both varieties of beef are readily available, but chuck roast is undoubtedly the more popular choice. If your local grocer does not carry these cuts, a reputable butcher shop will.

Going to a butcher shop is preferable than going to the supermarket. Meat sold at butcher shops is of higher quality and fresher than meat sold in supermarkets since it is not pre-sliced and pre-wrapped.

When it comes to chuck and arm roast, freshness is everything. Always choose the freshest meat you can find, and try not to purchase it more than a few days ahead of time.

The meat may be frozen to prolong its shelf life, although the taste and texture may differ. Slow cooking, on the other hand, may allow you to recapture some of the flavor. Yet, we feel that fresh food is always preferable than frozen food.


The debate over whether chuck roast or arm roast is preferable arose either from sheer munchies or from the genuine desire of meat connoisseurs. We may never know which one represents you, but we do know that your eagerness to learn more about beef cuts has kept you reading.

Well, congratulations! The only thing left to do is to choose your chosen option. If you prefer a fattier cut, go with a chuck roast, but if you want something leaner, go with an arm roast.

Nevertheless, you won’t know which beef cut is superior until you try both arm roast and chuck roast. So pay closer attention while cooking, and you’ll be a beef master in no time!


Which is better arm roast or chuck roast?

Tenderness: Arm roasts are often more tender than chuck roasts, which might have a harder texture owing to the huge quantity of connective tissue in the flesh. Chuck roasts contain greater marbling and a higher fat ratio than arm roasts, which are lower in fat and calories.

What’s the difference between chuck roast and chuck arm roast?

The distinction between arm roast and chuck roast. The primary distinction between arm roast and chuck roast is that they are derived from different areas of the cow’s shoulder: chuck roast is derived from the region above the shoulder, while arm roast is derived from the centre of the cow’s shoulder.

Does arm roast get tender?

Arm Roast is well-known for its hearty beef taste. This lean, inexpensive cut cooks beautifully in pot roast recipes and is ideal for slow cooking. Arm roast becomes juicy and incredibly soft when simmered for pot roast, making it a favorite for family feasts.

Is arm roast good for shredded beef?

Chuck roast, also known as a shoulder roast, chuck eye roast, or arm chuck roast, is the greatest cut of beef for shredding. Chuck roast yields soft results in ALL of my shredded beef dishes, including Beef Barbacoa, Mississippi Pot, Classic Pot Roast, and Italian Beef.

Can I use arm roast instead of chuck roast?

Yes, arm roast may be substituted for chuck roast. After all, the two have a lot in common and even originate from the same area of the cow.

Can I use a beef arm roast instead of a chuck roast?

So, sure, you may use an arm roast instead of a chuck roast. Both pieces of meat are ideal for slow cooking, but the arm roast is a little harder and requires more time to simmer over low heat. Meanwhile, chuck roast is fattier and should be cooked gently over low heat as well.

What is an arm roast best for?

This huge primal originates from the shoulder region and produces cuts with a deep, meaty taste. Includes slow-cooking roasts as well as more tender, grill-ready portions like the Flat Iron Steak.

What is the best use of arm roast?

A Swiss steak or an arm steak is another name for the smaller beef arm roast cut. What exactly is this? The meat is generally rough (but not as harsh as a shoulder roast) and comes from the cow’s front muscle. As a result, slow cooking techniques such as stewing are frequently used.

What is beef arm roast best for?

One of the most popular pot roasts is the arm roast, which is sliced from the beef chuck primal. It is also referred to as arm pot roast, arm chuck roast, and round bone pot roast. The arm roast may be chopped into smaller pieces called arm steaks, which are also known as Swiss steaks.

Why is my arm roast tough?

Pot roast that is overcooked will be tough and chewy. Before removing the roast from the cooker, test it with a fork. If it’s done, the fork should easily slide in and you should be able to twist off a forkful of meat. If the roast is still firm, return it to the saucepan and simmer for another hour.

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