Ranch Steak | Lean

Also Known As: Arm Steak; Ranch Cut; Shoulder Center Steak

Affordable, lean and versatile. Good for grilling or broiling.

Butcher's Note

Cut across the grain from the Shoulder (Clod) Arm Roast similar to the Shoulder Steak. Visible connective tissue and associated lean must be removed to qualify as a Ranch Steak.

Industry Ids ?

IMPS/NAMP - 1114E PSO 1

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

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Cooking Methods:

Nutrition Information

Nutrition:

150 CALORIES

0 % *

2.3g SAT FAT

0 % DV **

22g PROTEIN

0 % DV

2.3 mg IRON

0 % DV

6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23058): 150 Calories; 60 Calories from fat; 6g Total Fat (2.3 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.6 g Monounsaturated Fat; 0 g CLA Fat;) 65 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 22 g Protein; 2.34 mg Iron; 305 mg Potassium; 0.24 mg Riboflavin; 4.42 mg NE Niacin; 0.48 mg Vitamin B₆; 4.15 mcg Vitamin B₁₂; 194.88 mg Phosphorus; 5.95 mg Zinc; 34.86 mcg Selenium; 83.16 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.

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Recipes That Use This Cut:

Thyme-rubbed steaks are quickly cooked in a skillet and then sliced to serve atop this easy salad of arugula and tomatoes.

The simplicity of a quick stir-fry and the flavors of Italy! Gnocchi and steak strips join sautéed zucchini, sun-dried tomatoes and onions for this taste sensation.

Grilled steak and peppers grace the top of this salad, which is spiked with a champagne vinaigrette.

Are you a fan of ranch dressing? This recipe is for you! Flavorful Ranch Steaks are topped with a sauce made with ranch dressing and fresh tomatoes and cucumbers.