Beef shoulder steak is cut from the area of the chuck just behind the arm roast/steak.
It is very flavourful, but needs braising.
Boneless.
Cooking Tips
Some people will barbeque, grill or pan-fry this after marinating overnight.
Other names
AKA: Beef Chuck Shoulder Steak, Boneless Clod Steak, Boneless Shoulder Clod Steak, Boneless Shoulder Cutlet, Chuck For Swissing, English Steak, Shoulder Steak Half Cut, Swiss Steak
French: Bifteck d'épaule, Tranche d'épaule