Shoulder steak is a lean and affordable beef cut from the chuck primal. It has a nice flavor but is tough, so it needs the right cooking technique to make it at least moderately tender and flavorful. In this article, I’ll cover what shoulder steak is, where it comes from, its alternative names, flavor profile, and more.
What is Shoulder Steak?
Shoulder steak is a beef cut from chuck primal. It’s cut from the shoulder clod heart (a larger section of the shoulder clod). It’s a lean and tough cut with sinews running through the meat, making it one of the less desirable steaks for quick, high-heat cooking. While it has a decent beefy flavor and is cheap, the chewy texture makes it hard to enjoy. Throwing it on a hot grill or pan without tenderizing is a big mistake. This cut requires low and slow cooking, like braising, to break down the tough fibers and bring out its flavor.
Despite having “steak” in its name, shoulder steak is one of the worst choices for traditional steak cooking – it’s tough, unforgiving, and not worth the effort unless it’s dirt cheap. If you’re looking for a good steak experience, skip this one.
What Are the Other Names for Shoulder Steak?
Here are the most popular other names for the shoulder steak in the United States:
- Arm Steak,
- English Steak.
Where Does a Shoulder Steak Come From on a Cow?
Butchers cut shoulder steak from the chuck primal, specifically the shoulder clod subprimal. They divide the shoulder clod into three sections: shoulder clod heart, shoulder petite tender, and top blade. The shoulder steak comes from the shoulder clod heart – with thinner cuts trimmed for steaks and thicker for roasts.
What Does Shoulder Steak Taste Like?
Shoulder steak has a bold, beefy flavor but is naturally tough and chewy. How you cook it makes all the difference. It’s good for marinating and slow cooking, which helps break down its tough muscles and connective tissues, making it more tender and flavorful. If you enjoy deep beef flavors with a balance of meatiness and chew, shoulder steak is a solid, budget-friendly choice. It pairs well with bold seasonings, marinades, and sauces to improve its taste and tenderness.
What Are the Best Methods for Cooking Shoulder Steak?
The best way to cook shoulder steak is low and slow. Unless you tenderize it first, you can’t just throw the shoulder steak on the grill or in a hot pan like a premium cut. Cooking it sous vide is one of the best methods because it keeps the steak juicy and tender while cooking it to a perfect medium-rare. Braising is another great option, as does mechanically tenderizing it for dishes like cube steak or chicken-fried steak. No matter how you cook it, the shoulder steak flavor will always be bold, but how tender it turns out depends on the cooking method and the doneness you choose.
