Sierra Steak | Lean

Also Known As: Chuck Flank; Sierra Cut

Versatile cut with robust beef flavor and that mimics the appearance of Flank Steak. Use a tenderizing marinade before grilling or broiling.

Butcher's Note

Thin muscle that lays in the seam between the Chuck Eye Roll and Under Blade. Sometimes referred to as Chuck Flank.

Industry Ids ?

UPC - 1097

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

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Other Cuts You Might Like:

Denver Steak

Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.