# How to determine the grain of a fresh/ uncooked Arm Roast

Newbie.

I have a 3-lb fresh Arm Roast from a local butcher shop. They did not slice it into 1-lb. slices this time, so I need to figure out how to do that.

It looks like my first obstacle is figuring out the run of the grain structure and then which way to slice the meat, with the grain or against the grain.

The second obstacle will then become how to slice it into roughly three 1-lb slices. Given its shape (paraboloid) stirs distant memories from geometry class! More math than I want to take on right now for making two cuts through it.

So I am thinking that there must be some rule of thumb for making two such cuts through the roast.

Alternately I thought I might come close by starting at the halfway point then measuring out a half an inch either way, getting a 1-inch steak from the center and and two mini-roasts. I would weigh all three sections for future reference.

Any thoughts will be greatly appreciated. I do need to get this roast into the freezer tomorrow, even if I have to freeze it uncut.