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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.
How to Cook Pork Shoulder. Three Methods:Roasting Pork ShoulderSlow Cooking Pork ShoulderGrilling Pork ShoulderCommunity Q&A. Pork shoulder (also known as Boston butt or Pork butt) is a cut of meat from the upper part of the front leg of a pig - the shoulder, in other words. Typically, pork shoulder cooking methods use slow, gradual cooking to create a tender, juicy, meat falls off the bone piece of pork. Regardless of the cooking method, this versatile cut of meat can serve as a main course, be pulled for sandwiches, or offered alongside summer barbecue fare.