Beef · Chuck
Arm Steak
A cross-cut slice of the shoulder with a round bone, tenderized by braising.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | arm chuck steak, round bone steak, shoulder steak, arm swiss steak |
Best ways to cook it
- Braise
- Swiss steak
- Slow cook
About this cut
What it is and how to use it
Arm steaks are cross-cut slices from the chuck's arm section, easy to spot by the round shoulder bone in the middle and the ribs along one edge. They are lean and flavorful but chewy if grilled. Braise them in tomato sauce or gravy, as Swiss steak, or cook them low and slow in a covered pan until tender. Leftovers shred well for sandwiches.
Cook’s tipBrown the steaks, then simmer covered in sauce or broth over low heat for about an hour and a half, until tender.
Read moreBeef Cuts Chart: 9 Primals & How to Cook EachVeal Cuts Guide: Primals, Chops & Osso Buco
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours