|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.
- Alma Flor Ada; Betsy Hornick; Richard Chamberlain (10 December 2007). The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More--Over 130 Luscious Lean Beef Recipes for Every Occasion. Houghton Mifflin Harcourt. pp. 265–. ISBN 0-544-18678-8.
- Kari Underly (16 August 2011). The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising. John Wiley & Sons. pp. 69–. ISBN 978-1-118-02957-2.
- Samuelson, Eric (2011-05-25). "How to Cook a Ranch Steak". eatlikenoone.com. Retrieved 10 December 2018.
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