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    Arm Roasts

    Arm Roasts

    $10.99 USD
    $10.99 USD
    Sale Sold out
    Shipping calculated at checkout.

    Arm Roast.

    Time transforms. Flavor builds. Simple becomes memorable.

    Comfort, elevated.

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    Essentials

    Characteristics:

    • Rich hearty texture
    • Higher marbling content
    • Cross-cut with visible muscle grain
    • Ideal for slow-cooking
    • Naturally well-marbled

    Cooking Tips:

    The Perfect Arm Roast

    Before You Begin:
    Room temperature. 1 hour. Critical for even cooking.


    The Ranch Brand Method
    • Low and slow. Dutch oven. Brown on all sides.
    • 30 minutes per pound. 325°F.
    • Patience yields tenderness.
    • Liquid level halfway. Never fully submerge.
    • Add vegetables at halfway mark.
    • Rest. 20 minutes.
    • Redistribute the juices.


    Temperature Guide
    • Medium: 145°F
    • Medium-Well: 155°F
    • Well: 165°F
    We recommend medium.


    What You'll Need
    • Heavy Dutch oven
    • Coarse salt
    • Fresh cracked pepper
    • Optional: beef broth, onions, carrots, potatoes


    Three Rules
    • Brown thoroughly before braising
    • Keep liquid at halfway mark
    • Never rush the process

    For Maximum Flavor
    Salt. Pepper. Aromatics.
    Let the braise work its magic.

    The Cut:

    The Arm Roast
    • Cut from the chuck primal's shoulder portion
    • Located in the upper forearm section
    • Harvested from the humerus bone region
    • A moderately sized workhouse cut per animal
    • Represents approximately 5% of total beef yield


    What Makes It Special
    • The arm muscles engage in constant movement
    • Structured around the upper forelimb bone
    • Results in deep, robust beef flavor
    • Cross-section of muscle fibers creates distinct grain
    • Contains significant connective tissue marbling


    Ranch Brand Standards
    • Cut to include the signature round arm bone
    • Must retain small eye muscle group intact
    • Selected from Choice grades for optimal results
    • Aged to begin natural tissue breakdown
    • Trimmed to 1/4 inch external fat cover

    FAQ's

    How long does a Arm Roasts keep in the freezer?

    Arm Roasts can last in the freezer for:

    • 4-12 months for best quality
    • Up to 12 months is optimal for larger cuts
    • Technically safe indefinitely if kept consistently at 0°F (-18°C)

    For best results:

    • Wrap tightly in plastic wrap, then freezer paper or heavy-duty foil
    • Remove as much air as possible
    • Label with date of freezing
    • Store at consistent temperature
    • Place newer items behind older ones

    While the roast remains safe beyond 12 months if properly frozen, you may notice:

    • Freezer burn
    • Tougher texture
    • Less flavor
    • Drier meat

    To check if a frozen roast is still good:

    • Look for ice crystals (normal) vs. grayish-brown leathery spots (freezer burn)
    • Check for any strong off-odors after thawing
    • Ensure packaging isn't torn or damaged