Arm Steak - Glossary Term

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Beef Arm Steak

Pork Arm Steak

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak. The arm steak is referred to as Bistec del Cero in Spanish or zero steak. A beef arm steak is popularly known as Swiss steak.