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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.
The beef chuck shoulder clod is one of the two major subprimals that come from the beef chuck primal cut. The other two, sometimes referred to as the clod lifter meat and the nose, come under the category of so-called accessory muscles, which means they're not good for much of anything other than ground beef or stew meat.