Beef · Chuck
Sierra Steak
A lean, boneless steak from the shoulder area. Cook it quickly and slice thin across the grain.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | Sierra cut |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
Sierra steak is a lean, boneless steak that some butchers cut from the shoulder. It has a fine grain, a mild beefy taste, and little marbling, so it is quick to cook and best kept from going past medium. It slices well for steak sandwiches, tacos, or salads. Names for small shoulder cuts vary from shop to shop, so ask your butcher exactly which muscle you are getting.
Cook’s tipCook quickly over high heat to at least 145°F, rest three minutes, and slice thin across the grain. Marinating helps.
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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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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