- Also Known As: Arm Steak
- Good value and ideal to slow-cook for the most tender finish.
- A steak that is derived from the Arm portion of the split bone in Chuck primal
- The Arm Steak is the smaller shaft of the Arm bone and surrounding muscle that extends from the Elbow joint to the Shoulder joint. Slow-cook to bring out its full, savory flavor.
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Chuck Arm Steak
$15.00Price
- Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
- Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and of even thickness.With just a pinch of seasoning and one strong heat element in your oven, broiling is the sure-fire way to impress your family with a delicious meal in just a matter of minutes.
- The final result of this cooking method is tender beef that melts in your mouth. Braising is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid.
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The beauty of braising is how it turns less-tender cuts into rich, fork-tender dishes. The key is to cook the beef in liquid over low heat for several hours. If you use pre-cut chunks, make sure they're not too small (a golf ball size is good), because they tend to overcook.
Courtesy of BeefItsWhatsForDinner.com
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
Courtesy of BeefItsWhatsForDinner.com