Ranch steak is the name given to the center cut steak from boneless chuck shoulder, which is typically cut between ½ inch (1.3 cm) to one inch (2.5 cm) thick, weighing 10 ounces or less, with excess fat trimmed away. This cut of meat may also be called boneless chuck shoulder steak, shoulder petite, and shoulder center steak, though the name ranch steak is commonly applied at butcher shops and grocery stores.

A ranch steak is a flavorful cut of meat, but tends to be tough, but can be prepared to a nice tenderness. It comes from the cut of meat at the shoulders, above the brisket and just in front of the rib. In some instances, such as when buying flash frozen steaks from mail order or fundraising suppliers, other cuts of beef may be inappropriately dubbed a ranch steak, but supermarkets typically sell the genuine cut.

As with other cuts of meat, dry cooking a ranch steak can result in dryness and toughness. The ranch steak is best prepared braised or grilled, but can also be broiled. Overcooking should be avoided, as it will only accentuate the meat’s toughness. A ranch steak should be marinated prior to cooking for best results and cooked to medium, or 140 to 150 degrees Fahrenheit (60-65 degrees Celsius).

Ranch steak that is cut thin can also be prepared fried, as a country fried steak or with eggs. Recipes for thicker cuts of ranch steak often call for preparation in a crock pot and yields a result similar to a shoulder cut roast.

The ranch steak is not as common in restaurants as other cuts of steak, such as sirloin, T-bone, and the fillet, but there are restaurants that serve the ranch steak and it is a decent choice for those who like the flavor of steak, but do not like to eat the fat trim. For preparation at home, simply ask your butcher or supermarket meat counter for ranch steak cut to your desired thickness. Try to obtain cuts that are between ½ and ¾ inch (1.9 cm) in thickness for easier cooking.