Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Chuck Arm Steak

Beef Cattle Discovery - Retail Cuts - Chuck Arm Steak

Beef Cattle Discovery - Retail Cuts - Chuck Arm Steak


Cut taken from the Chuck Chuck Arm Steak

Retail Meat Cut - Chuck Arm Stead

  • A steak that is cut less than 2 inches thick (usually about 1/2 inch thick).
  • Contains a round arm bone, and may contain cross sections of rib bones.
  • Will have more than 5 distinct muscles.
  • Has both intermuscular fat (fat between the muscles) and intramuscular fat (marbling; fat within the muscles).

*Cooker Method = Moist

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686