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Swine Discovery - Retail Cuts - Shoulder Arm Steak
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Cut taken from the
Picnic Shoulder
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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