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A steak cut from this roast is called an arm steak. Substitutes: shoulder roast OR bottom round OR cross rib roast. arm steak = arm chuck steak = arm Swiss steak = round bone steak = round bone Swiss steak Notes: This is a steak cut from an arm roast. It's too tough to grill or broil, but it's very tasty if you braise it. Substitutes: 7-bone steak OR under blade steak OR shoulder steak.
But cook it low and slow, and it just melts away, basting the meat with all sorts of savory juices. Trouble is, there are actually a few different types of shoulder cuts. The first, and probably most common, is Boston butt. Boston butt comes from high on the hog, above the shoulder blade, and has lots of juicy, marbled fat. This is probably what most people buy when they purchase pork shoulder in a grocery store. It's a versatile piece of meat that you can just as easily roast or braise.