Ranch steak

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.[1][2]

Ranch steak
Ranch steak with bread, lettuce, and tomato
Alternative namesboneless chuck shoulder steak, shoulder center steak, cut steak, shoulder petite, chuck clod arm roast.
TypeChuck cut of beef

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.[3]


  1. 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.
  2. 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.
  3. Samuelson, Eric (2011-05-25). "How to Cook a Ranch Steak". eatlikenoone.com. Retrieved 10 December 2018.

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