Rancher Steak (Chuck Arm)
13-16oz each
Cut from under the chuck arm. Rich beefy flavor with a firmer texture. This steak does best if braised or marinated to bring out the tenderness of the cut.
Preparation:
- Steak seasoning both sides
- Rest at room temperature 1-2hrs
- Grill high heat - turning every 2min to 125 degrees internal -or- sear in a pan until 125 internal temp.
- This steak is also amazing when braised or slow cooked.