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English Arm Roast?

post #1 of 10
Thread Starter 
My wife found an English Arm Roast for sale the other day...but I cannot find any info on it as to what cut of meat it is. It doesn't look like any English Roasts I've found pictures of online. Is it just a fancy name for a regular arm roast??
post #2 of 10
yep you got it. There is no set rules as to what names are used to describe a cut. It just has to say Beef and usually shoulder in the description for an arm roast. So many places try to get fancy with the names so they can sell the same cuts they already have....for example: A Colorado steak is a shoulder blade steak,A Petite steak is used for many different cuts;sirloin sizzle steak, eye of sirloin tip steak, top blade steaks and so on.Its crazy!!icon_mad.gif The government was so crazy about making sure we had lables on everything uncooked to remind people to wash their hands after preparing raw meat but, they don't seem to care that some retailers take advantage of uninformed customers to sell a chuck tender steak for on the grill! Not a grilling steak! PDT_Armataz_01_19.gif
Sorry for the rant. hope this answered your question.PDT_Armataz_01_01.gif
post #3 of 10
Thread Starter 
Thank you. I kinda figured that was the case, but I thought I'd ask the pros.

Thanks again. :-)
post #4 of 10
Thread Starter 
Well, I smoked up that arm roast today after work (I know, pics or it didn't happen)...cooked it at about 225-250 until it reached 160. Foiled it, poured on apple juice and put it back in the cooker until it hit 190. I toweled it for about 30 minutes, it hit almost 200. It was tender and juicy, but for some reason I couldn't "pull" it. I sliced it fairly thin (as thin as I could with a knife anyway) and ate about a 1/4 of our planned lunches for the week. biggrin.gif

Is there some secret to pulling meat? After I sliced it, I could pull it apart fairly easily...I think it was more operator error than anything. redface.gif
post #5 of 10

Haven't you heard about the crazy band of english cannibals that have been selling human arms roasts to stores in the US?

Let the urban legend begin right here. PDT_Armataz_01_12.gif
post #6 of 10
Thread Starter 
I always figured human would be the other-other white meat...who knew. biggrin.gif
post #7 of 10
Take it to 225 with some liquid and it should pull. It is called braising.
post #8 of 10
What Ron said.
post #9 of 10
Yes, as SOB said. Other names for the same cut are Boston roast, cross cut rib roast, shoulder clod roast, Dutch roast, etc.
post #10 of 10
Thread Starter 
Ah, I was about 25* shy then. It was getting late and I didn't feel like adding more coals to the fire or firing up the oven since we've already turned off our AC, hopefully for the year (what an odd summer we've had in Ks.).

Thanks...although I find that too be weird. I appreciate the info. PDT_Armataz_01_34.gif
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