Cut taken from the Picnic ShoulderShoulder Arm Steak
Swine - Retail Cut - 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


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