Excellent
30+ reviews
Carmelita Meat Company LLC
Wagyu Arm Roast
Wagyu Arm Roast
Cut from the shoulder, the Wagyu arm roast features exceptional marbling throughout that transforms this traditional braising cut into an extraordinary dining experience. When slow-cooked or braised, the superior fat distribution creates incredibly tender, fall-apart results with rich, complex flavors that showcase the superior quality of our Texas Wagyu in every bite. Average weight: 3-4 lbs.
- Locally raised and processed
- Ships in eco-friendly insulation
- Ships frozen
- C20: Enhanced marbling improves tenderness and adds rich flavor that elevates traditional pot roast to gourmet status. Intramuscular fat percentage of 20-29%.
- C30: Superior marbling creates remarkably tender braised results with buttery richness that transforms this classic cut into a premium experience. Intramuscular fat percentage of 30-39%.
- C40: Extraordinary marbling produces incredibly succulent roast with complex flavors and melt-in-your-mouth texture when slow-cooked. Intramuscular fat percentage of 40%+.
Regular price
$35.00 USD
Regular price
Sale price
$35.00 USD
Unit price
per
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Marbling Guide
Marbling Guide
Wagyu Grading System
Carmelita Meat Company's exclusive grading system represents our commitment to premium Wagyu quality. Each grade reflects the exceptional marbling that defines the Wagyu experience: C20 features hints of buttery flavor with exceptional tenderness (20-29% intramuscular fat), C30 delivers maximum richness and world-class steak experience (30-39% intramuscular fat), while our rare C40 offers truly extraordinary beef comparable to Japanese Wagyu (40%+ marbling). All Carmelita boxes come standard with our exceptional C20 grade, but customers can elevate their experience by upgrading to C30 or C40 for those special occasions that demand nothing but the finest beef available.
C20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%.
C30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.
C40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.
