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Location: Chuck roast and arm roast are both technically arm roasts, but chuck roast is taken closer to the shoulder/neck area of the cow, and arm roast comes from the cow’s shoulder.
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Tenderness: Arm roasts are generally more tender than chuck roast, which can be a bit tougher in texture due to the large amount of connective tissue in the meat.
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Fat content: Chuck roasts have a higher fat ratio and more marbling than arm roasts, which are lower in fat and calories.
Arm Roast
You will have Arm Roast or Arm Steak, not both.
Arm Steak
A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak. The arm steak is referred to as Bistec del Cero in Spanish or zero steak. A beef arm steak is popularly known as Swiss steak.
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