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I had a pleasant surprise using arm roast last time. Tender and very little fat, plus it was pretty easy to cut with my slicer. I usually make about 20-25 lbs (raw) at a time and oldwoman just had a meltdown at the cost of any steak cut. Instead of over $100 worth of meat, there was a good sale at our local store and the cost was about $60. I usually freeze the meat before I cut it in the slicer. Not rock solid, but enough to maintain a it's basic shape while cutting.
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