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Cuts of beef that are obtained from the center of the animal, such as the loin and rib area, are the most tender. This is because the muscles in these areas are suspension muscles and do not move as much as the muscles in the front and rear portions of the animal, which are responsible for locomotion.
Similar in flavor and texture to the Top Sirloin. Ranch Steaks result when the Beef Chuck, Shoulder Clod, Arm Roast is trimming and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into 3/4 inch to 1-inch thick steaks.