Ranch steak

Ranch steak

Ranch steak with bread, lettuce, and tomato
Alternative names	boneless chuck shoulder steak, shoulder center steak, cut steak, shoulder petite, chuck clod arm roast.
Type	Chuck cut of beef

The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat.

Ranch steak is generally flavorful, but a bit tough. The best results are achieved if the steak is not cooked beyond medium when using dry heat cooking methods. It is best when it is braised, however it is excellent when grilled, broiled, or pan-fried if it is marinated first and if it is not overcooked.

Cuts of beef
Upper	Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round
Lower	Brisket Plate Flank Shank