AKA: Arm Swiss Steak, Chuck Steak for Swissing, Shoulder Steak
Primal: Chuck (US)
Cooking Methods: Braise
Good For: Marinating, Budget
Fat Content: High
Categorized as a tough steak, the Arm Steak is extracted from the Arm Pot Roast Cut by cutting it into slices of around ¾ inch (2cm) thickness. Much like the Arm Roast, the Arm Steak is a lean portion of meat and is considered a healthy choice for diet watchers.
Since this portion of meat is low on tenderness, one way to cook it is to cut it into thin slices or flatten it to break connective tissues with the help of a meat tenderizer. Experts recommend that the Arm Steak Cut is best for braising and should not be grilled or broiled in order to prevent it from becoming too chewy. Another method of cooking this meat cut is to immerse it in some type of liquid (liquor, beef stock, water) and let it cook for a few hours in a slow cooker.
Arm Steak is the sliced version of an Arm Roast, which is extracted from the shoulder primal and is cut from the bottom of the round. Most butcher shops sell an Arm Steak without the characteristic round bone in the Arm Roast.
Much like the Arm Roast, the Arm Steak used to be available at the traditional butcher shops. With the concept of butcher shops replaced by retail meat, however, it is rare to find this cut at the supermarkets.
In Spanish, the Arm Steak is called Bistec Del Cero or Zero Steak due to the shape of its bone.Popular Dishes: Swiss Steaks, Stew, Braised Meat
This information about Arm Steak was sourced from our meat cut app