|
Arm Roast is from the "chuck" section of the cow. The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid. So they're great for soups!
__________________
'A simple way to take measure of a country is to look at how many want in.. And how many want out.'
England 's Prime Minister Tony Blair'
|