Cut taken from the ChuckChuck Arm Steak (Boneless)

Chuck Arm Steak ( boneless)

  • Steak that is cut less than 2 inches thick, usually about 1/2 inch thick (same as the Beef Chuck arm Steak, except bones have been removed).
  • Will have more than 5 distinct muscles.
  • Has both intermuscular fat (fat between the muscles) and intramuscular fat (marbling; fat within the muscles).

* Cookery Method = Moist

Retail Meat Cut taken from the Chuck


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