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Arm cut chuck roast, (Boneless English cut)

post #1 of 10
Thread Starter 

Arm cut chuck roast, (Boneless English cut) is how it is described in their AD.

Label after picking my roasts from the meat case only shows this.



I bought 4, almost 2 inches thick, with a cartilage seems down the middle and at ends. (thinking of buying more before sale runs out.  Can always grind for burger and use some for stew like meals.
Not as much fat on it inside, as a normal chuck roast has.



If I separate these at the cartilage seem and remove it, I'm thinking I could treat it either as a slow cooked braised roast, or hot and fast (London Broil method) sliced cross gain, on the bias thinly, when serving.  Is this cut of meat that versatile?  Or is too thick to use for London Broil?


PS.  The shot with the ruler looks narrow.  It was the same roast, but my lens cap fell into the bottom of the frame.

post #2 of 10

I think Chef Jimmy J could answer your questions.


Hopefully he'll be along shortly.



post #3 of 10
This piece looks really good. I have thought about the arm roast, never heard of anyone doing one. Please keep us posted. Thanks, Joe
post #4 of 10

FPM, The cut looks like what I call a shoulder blade steak from cutting up moose and deer. Stew,stroganoff or burger for me but never smoked . Please keep us posted if you go the smoking route !

post #5 of 10

I never tried to make London Broil but these make great Pot Roast!. Give it a shot. Slice very thin if Grilling or Smoking to Medium or less...JJ

post #6 of 10
I'll be watching as well! English Roast is on sale here all the time, but we've had a hard time keeping it from being too dry (at least in the oven). Smoking it might be a good option!
post #7 of 10

The Beef Shoulder (English) roast, bottom half of the full arm roast, is a very versatile cut.  There is not much interspersed fat making it a lesser candidate for pulling, but it is great when sliced for London Broil (medium to medium rare only), for stew meat, for grinding, for fajita strips, for jerky, and so on.


post #8 of 10
Thread Starter 

Thank everyone for your input.

Yup!  That is the cut right there Pops!  Thanks for the pic and info. 


I have never used one of these for London Broil, but thought it looked like a good candidate.  Not too fatty.  I usually use top round for the London Broils, and sometimes sirloin.  I imagine this cut, being from the arm will be a little tougher than the round, but I will try one anyway.  At worst, if it doesn't work for me, I'll chop it up and use it for stew.


SmokeyMose, you're right if you roast it in oven like a regular roast @ 325*-350*, it will be tough and dry.  Needs to cooked low and slow in a little liquid, with lid, when doing it for a roast.


The main thing I was needing to know, do they work well for London Broil.  Seems kind of thick to me, but I'm willing to give it a shot.


I won't be smoking the one I try for the broil, just doing it in an iron pan on stove.  I will take pic's and give my feedback when I get to it.


The 1st one is going for stew.  Wife's request.

post #9 of 10
Confusing is it? This is what we are up against here in the UK. Read these forums with intrest, see a thread and think, I will do that! Then have to try and find the cut of meat. I know this is slightly differant, in that you have the cut, but unsure which part of the animal it came from.
post #10 of 10
Thread Starter 

ell I promised Q-view and report back.  Here it is.


I was very surprised that it wasn't tough.  It was as tender and every bit as good as a sirloin cooked London Broil method.


I separated the two muscles from one roast to see if one was better suited or not.  They came out equally tender and juicy.


I will definitely do this cut of beef again cooked this way.


I did not marinade it at all.  Only added salt & Pepper just before hitting the pan.

I did do a short reverse sear, by leaving in 170* oven for 2 hours to 110* IT, and finished on stove to 135* IT.  A little higher than I normally cook steak to, but wanted to make sure the middle was done.




Thanks for all the info provided.

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