- Ranch steak
-
Beef Cuts 
Beef cut: Chuck Steak type: Ranch steak also known as: boneless chuck shoulder steak, shoulder center steak, cut steak, shoulder petite, chuck clod arm roast.
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 
Lower Beef Beef cattle Products CutsBlade steak • Brisket • • Carcass grade • Chuck steak • Filet mignon • Flank steak • Flap steak • Hanger steak • Plate steak • Ranch steak • Restructured steak • Rib eye • Rib steak • Round • Rump • Short ribs • Shoulder tender • Sirloin • Top sirloin • Skirt steak • Spare ribs • Standing rib roast • Strip • Shank • T-bone • Tenderloin • Tri-tipProcessedBy-productsDishes Related meats Other US beef imports in Japan • US beef imports in South Korea • United States beef imports in Taiwan • 2008 US beef protest in South Korea • Beef hormone controversyCategories:- Cuts of beef
- Meat stubs
Wikimedia Foundation. 2010.
