OK, before I was a meat cutter, other than steaks, I wasn't too savvy as to what cuts of meat are good for what. Since it's summer time, and everybody is grilling, I thought I'd share a tip about an often overlooked cut of meat....The arm roast. What is it good for, you ask? Well, for starters, it's the best cut of meat to be used for kabobs. It is suprisingly tender and juicy. More tender than sirloin, and alot cheaper too. Thing is, it doesn't have alot of flavor, but no problem because it lends itself perfectly for any marinade that you choose.(I like mustard sauce, or teriyaki) Just make up your skewers, and slap them on a HOT grill, real close to the flame with the lid open. Cook 'till your veggies are good and caramelized, and the meat is medium. MmmMmm good!:roll_eyes:Also, this is the best cut for fajitas, or chili, or stew, and the list goes on. If you have been useing top sirloin, or sirloin tip(yuk), next time try the arm roast. It is the best for all sorts of cooking applications. I would not lead you astray. Select grade is good, but request choice if you can. It's still inexpensive. Often you will be able to find it on sale for $1.79-$1.99/lb.