Cut taken from the ChuckChuck Arm Steak

Beef Cattle - Retail Cuts - Chuck Arm Steak

  • 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

 Next Retail Meat Cut Taken from the Chuck


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