Beef · Chuck
Shoulder Steak
A lean, boneless steak from the shoulder. Flavorful, best marinated or braised and sliced across the grain.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | chuck shoulder steak |
Best ways to cook it
- Grill
- Pan-sear
- Braise
About this cut
What it is and how to use it
Shoulder steaks are slices from the front shoulder muscles. They are lean for a chuck cut, with a fine seam of connective tissue and robust beef flavor. They can be tough if cooked carelessly, so they usually get marinated and cooked quickly, or braised until tender. They are a practical steak for fajitas, sandwiches, and weeknight stir-fries when sliced thin.
Cook’s tipMarinate for a few hours, cook to at least 145°F, rest three minutes, and slice thin across the grain. Or braise until fork-tender.
Read moreSteak Marinades: 9 Recipes & Marinating Times
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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 |
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