Swine Discovery - Retail Cuts - Shoulder Arm Steak

• Steak taken from the Port Shoulder Arm Roast and cut less than 2 inches thick (usually about 3/4 inch thick).
• Contains round arm bone visible on each side.
• Contains many different muscles visible on the cut sides.
• Has some fat and connective tissue separating the muscles, and some fat on the outside edges.

*Cookery Method = Dry or Moist