Chuck arm steak is a flavorful and budget-friendly beef cut. Unfortunately, it needs the right cooking method to turn out tender. It’s naturally lean with a lot of connective tissue, which makes it tough and chewy if not cooked properly. Here’s what you need to know about chuck arm steak – where it comes from, how it tastes, and the best ways to cook it.
What is Chuck Arm Steak?
Chuck arm steak, known as arm steak, is a beef cut from the chuck primal. It’s a large, lean cut with a marrow bone in the center and, depending on the butcher, rib bones on one side. Like most other cuts from the chuck primal, it has a strong, beefy taste but is naturally tough and chewy. That’s why it’s not a good choice for high-heat, quick cooking unless you tenderize it first or use slow-cooking methods.
While chuck arm steak is full of flavor, it requires much time and the right techniques to become tender. It’s affordable, but if you want a quick, simple, and naturally tender steak, you’re better off choosing a different cut.
Where Does a Chuck Arm Steak Come From on a Cow?
Chuck arm steak comes from the chuck primal, a section of the cow’s shoulder. This cut includes multiple muscles, a marrow bone in the center, and, depending on the butcher, a few cross-sections of rib bones.
What Does Chuck Arm Steak Taste Like?
Chuck arm steak has a strong, beefy flavor, much like other cuts from the chuck primal. The downside? It’s naturally tough and chewy. But with the right cooking method, you can turn it into something delicious. Slow cooking is the way to go; it breaks down the connective tissue and makes the meat tender and flavorful.
What Are the Best Methods for Cooking Chuck Arm Steak?
Chuck arm steak is tough and full of connective tissue, so the key to cooking it right is low and slow. This helps break down the tough muscle fibers, making the meat tender and flavorful. Just don’t expect the same texture as a traditional cooked steak.
One of the easiest methods is sous vide, which keeps it juicy and tender while cooking it to the perfect medium-rare. Braising is another great option; slow-cooking it in liquid helps break down the connective tissues and deepen the beefy flavor. Whatever you do, please don’t throw it straight on high heat unless you’ve tenderized it well first. Otherwise, it’ll stay tough and chewy. Unlike a ribeye or strip steak, you can’t just throw it on high heat and expect great results.
