Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Beef Arm Roast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Beef Arm Roast

    Earlier today I picked up a 30# variety pack from Sweet Grass Farms. sgfbeef.com

    I've purchased their ground beef before, as that was all that was available at the time, and was blown away. So I'm unpacking the box and come across a roast labeled "Beef Arm Roast". I had never heard of the term before. I googled it up and it would seem to be similar to a chuckie?

    Has anyone had any experience with this particular cut and if, so suggest a cooking method. Would it be suitable for a low & slow pulled chuck type cook. I've never attempted one before but I'd like to try.

    Thanks,

    #2
    Yeah buuuudy! You got yourself a Chuckie! They are great for pulled beef. Cook them like you would a brisket. But sometimes they require a higher finishing temp. Like 208 F.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      I thought he had a portion of the forequarter. Are you familiar with this cut?

    • rodkeary
      rodkeary commented
      Editing a comment
      Beauty! This beef is grass fed and as such, leaner than what I would normally find at Costco (and I love Costco meats). Sweet Grass Farms suggest a shorter cooking time for their products so I'll probably be monitoring for probe tender a bit earlier in the cook than normal.

      Thanks,

    • HorseDoctor
      HorseDoctor commented
      Editing a comment
      Yes, it's from the fore quarter, but at least around here, it's cut from a somewhat leaner area of the forequarter than the normal "chuck roast". Grass fed plus arm roast + pretty lean piece of front leg.

    #3
    I'm not sure theirs another way other than a grind. If you can get the small piece above the hip bone (aitch) or shoulder that would be cooked like a steak.

    Comment


      #4
      Yes. It is part of the forequarter. Part of the chuck, just above the fore shank. HouseHomey

      I imagine it looks something like this. Or the Ole' 96 er from Great Outdoors!
      Click image for larger version  Name:	Unknown-1.jpeg Views:	1 Size:	13.3 KB ID:	350006

      Click image for larger version

Name:	Unknown-2.jpeg
Views:	137
Size:	9.8 KB
ID:	350008

      Comment


      • xaugievike
        xaugievike commented
        Editing a comment
        Great movie reference, Spinaker!

      • Spinaker
        Spinaker commented
        Editing a comment
        One of my favorite movies of all time. What a cast! What levity! xaugievike

      #5
      Spinaker handing you the crown 👑 . Not a lot of odd cuts where they film reality shows about house wifes. just lean meat unless you search otherwise. I relinquish my soapbox fine sir.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Nah, Homey. I am no butcher. Although, I have a few beef-cut charts up in my house!! A single man can get away with that one!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Spinaker I'm still trying to get Sophia to agree to maps on the wall and the "dogs playing poker." I like the one with the German Shepard cheating.

      #6
      I've gotten these before I started smoking meats and did them in a slow cooker. Low and slow, take it past pink. Spinaker 's advice here should work well.

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
      /forum/free-deep-dive-guide-ebook-downloads