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Signature Arm Roast: The "Low & Slow" Standard

February 5, 2026
Signature Arm Roast
Signature Arm Roast

 

CUT: Beef Arm Roast (Bone-In)

BRAND: Country Grown Meat Processing

PREP TIME: 20 MIN | COOK TIME: 3.5–4 HOURS | TARGET INTERNAL TEMP:205°F

I. THE COUNTRY GROWN "BASE-4" RUB

Designed for a 3lb Roast. Do not substitute table salt.

  • 1.5 tbsp Coarse Black Pepper

  • 1.0 tbsp Kosher Salt

  • 0.5 tbsp Granulated Garlic

  • 1.5 tsp Smoked Paprika

  • Pinch Celery Seed

II. OPERATING PROCEDURES

  1. SURFACE PREP: Remove roast from packaging and pat completely dry. Apply a light binder (Worcestershire or thin mustard). Apply the rub aggressively to all surfaces. Allow to "dry-brine" for at least 60 minutes (refrigerated) or 30 minutes (room temp).

  2. THE SEAR: In a heavy Dutch oven or cast iron, heat 1 tbsp of beef tallow until it reaches the smoke point. Sear the roast for 3–4 minutes per side. A deep mahogany crust is required for flavor development.

  3. THE BRAISE: Remove meat. Add 1 halved onion and 1 cup of beef stock to deglaze the pan. Return the roast to the pot. Add liquid (Stock or Red Wine) until it reach one-third of the way up the meat.

  4. THERMAL PROCESSING: * OVEN: Cover tightly. Process at 275°F.

    • SMOKER: Smoke at 225°F until internal temp hits 160°F, then pan/cover with liquid until finish.

  5. VERIFICATION: The roast is "Done" when a probe or fork enters the center with zero resistance. This typically occurs between 203°F-208°F

  6.  

III. MANDATORY RECOVERY

REST PERIOD: 25 Minutes.

Directing heat into the muscle fibers forces moisture out. Rest allows the gelatinized collagen to re-set, ensuring a moist, shreddable product. Cutting early results in "Dry Beef Error."

The Country Grown Standard

Our Arm Roast is a muscle-dense cut from the shoulder. It requires time, moisture, and temperature to transform. If it isn't shredding, it hasn't reached the finish line. Put it back in.

PRO TIP FROM THE PLANT

The "Arm Bone" in this roast adds incredible flavor and gelatin to your braising liquid. Don't toss the juices! Strain them and serve as a "jus" or thicken with a little flour for the best gravy you've ever had.

COUNTRY GROWN MEAT PROCESSING | Winamac, Indiana

 

Signature Arm Roast