Which steak is hardest to chew?

October 18, 2025 •

5 min read

The tenderness of a steak is directly related to the muscle's activity on the cow, meaning hardworking muscles like the legs produce tougher meat. Therefore, if you're asking which steak is hardest to chew, you'll need to look at these highly-exercised cuts, which have a higher amount of connective tissue.

Quick Summary

This article examines the factors influencing steak tenderness, identifying the toughest cuts from hardworking muscles like the legs, diaphragm, and abdominal area. It explains how muscle fibers, connective tissue, and improper cooking methods contribute to chewiness, offering advice on preparation to achieve a more tender result.

Key Points

Muscle Activity Matters: Steaks from heavily-used muscles, such as the legs and diaphragm, are the hardest to chew due to a higher concentration of connective tissue.
Tough Cuts: Beef shank, chuck steak, and skirt steak are among the toughest cuts, but they are also packed with rich beef flavor.
Cooking Method is Key: Slow, moist-heat cooking (braising) is required for very tough cuts to dissolve collagen, while high-heat searing with quick cooking is best for thin, fibrous steaks like flank.
Slice Against the Grain: For cuts with long muscle fibers, like flank and skirt steak, always slice thinly across the grain to shorten the fibers and make them easier to chew.
Avoid Overcooking: Overcooking, even a tender cut, will cause muscle fibers to contract and toughen, resulting in a dry, chewy texture.
Connective Tissue: The presence of collagen and elastin is a primary factor in a steak's chewiness; slow cooking is necessary to break down collagen into tender gelatin.

The Toughest Steak Cuts

When it comes to identifying the most challenging cuts of steak to chew, the rule of thumb is simple: the more a muscle is used, the tougher the meat will be. This is because heavily worked muscles develop thicker, longer muscle fibers and more robust connective tissue. While the flavor of these cuts can be incredibly rich and beefy, they demand specific cooking techniques to transform their toughness into a palatable texture.

Shank

Sourced from the leg portion of the cow, beef shank is one of the toughest and most sinewy cuts you can buy. It is filled with connective tissue and muscle fibers designed for constant movement. When cooked improperly, it is exceptionally chewy. However, this toughness is also its strength, as the abundant collagen breaks down during slow, moist-heat cooking methods like braising, creating a fall-off-the-bone tenderness and rich, flavorful broth. The classic Italian dish Osso Buco is a prime example of how this tough cut can be made delicious.

Skirt Steak and Flank Steak

Both skirt and flank steak come from the cow’s abdominal region, a part of the animal that gets plenty of exercise. Skirt steak is from the diaphragm and is long, thin, and fibrous, while flank steak is thicker and wider. Of the two, skirt steak is often considered the more flavorful but can be slightly tougher due than its coarse muscle grain, especially the inside skirt. Both benefit immensely from a marinade and quick cooking over high heat, followed by proper slicing against the grain to break down the muscle fibers. Cooking these beyond medium-rare can quickly result in a leathery texture.

Chuck Steak

Coming from the shoulder area, chuck steak is another cut known for its chewiness due to dense muscle fibers and a higher amount of connective tissue. While it's affordable and beefy, it requires slow cooking to become tender, making it less suitable for quick grilling unless mechanically tenderized. Many popular cuts like Denver steak and flat iron steak are variations of chuck that have been butchered to increase tenderness. For traditional chuck, however, slow and low is the only way to go.

What Makes a Steak Hard to Chew?

Beyond the muscle's inherent location and use, several other factors influence a steak's final texture. Understanding these can help you avoid a difficult eating experience.

Connective Tissue and Muscle Fibers

The two main types of connective tissue, collagen and elastin, play a huge role in chewiness. Collagen is a protein that surrounds muscle fibers and, when heated slowly with moisture, breaks down into gelatin, adding a silky texture and flavor. Elastin, however, remains tough even when cooked and is the reason some cuts remain unpleasantly chewy. Muscle fibers also contract and toughen when exposed to high heat for too long. Cuts from less-exercised muscles, like the tenderloin, have fewer of these tough fibers, making them naturally more tender.

Cooking Methods and Temperature

The method and temperature at which a steak is cooked are critical. For naturally tender cuts like filet mignon, a quick, high-heat sear is sufficient. However, for tougher cuts, a quick sear will only result in a very tough steak. These cuts need the low-and-slow approach, such as braising or stewing, to allow the connective tissue to dissolve. Overcooking any steak, even a tender one, causes muscle fibers to contract and expel moisture, resulting in a dry, tough piece of meat.

Improper Slicing

For cuts like flank and skirt steak, improper slicing is a common cause of chewiness. The long, visible muscle fibers, or “grain,” must be sliced against the grain to shorten them. Slicing with the grain leaves long, chewy strands of muscle that are very difficult to bite through. A sharp knife and proper technique are essential for these cuts to maximize tenderness.

Comparison of Steak Cuts by Tenderness and Flavor


Cut	Muscle Location	Tenderness	Flavor Profile	Best for...
Filet Mignon	Short Loin (Tenderloin)	Extremely Tender	Mild, buttery	Pan-searing, high-end meals
Ribeye	Rib	Moderately Tender	Rich, beefy	Grilling, searing
Flank Steak	Abdominal	Moderately Tough	Intense, beefy	Marinating, grilling, fajitas
Skirt Steak	Diaphragm	Tough	Very intense, beefy	High-heat grilling, fajitas
Chuck Steak	Shoulder	Tough	Robust, beefy	Braising, stews, pot roast
Beef Shank	Leg	Very Tough	Extremely rich	Slow-cooking, soups, stews

How to Tenderize and Cook Tough Steaks

Don't let the price point or reputation of tougher cuts deter you. With the right techniques, you can transform them into delicious, tender meals. Here are some strategies:

Marinating: Acidic marinades containing ingredients like vinegar, lime juice, or citrus can help break down the surface muscle fibers. While marinades don't penetrate deeply, they enhance surface flavor and texture. For flank or skirt steak, marinate for a few hours to overnight.

Slow-Cooking (Braising): This is the most effective method for cuts like shank and chuck. Simmering the meat in a flavorful liquid for several hours at a low temperature allows the collagen to melt into gelatin, resulting in a fork-tender texture.

Mechanical Tenderizing: Pounding the steak with a meat mallet or using a jaccard tool can physically break down muscle fibers. This method is often used for cube steak but can be applied to other tough cuts.

Proper Slicing: As mentioned, always slice tough steaks like flank and skirt against the grain. This is arguably the most important step for ensuring a pleasant eating experience with these cuts.

Conclusion

Ultimately, the question of which steak is hardest to chew has a clear answer rooted in bovine anatomy. Cuts from hardworking muscles like the legs, diaphragm, and shoulder will naturally contain more connective tissue and longer muscle fibers, making them tougher by default. Cuts like beef shank, chuck steak, and skirt steak are prime examples. However, this inherent toughness doesn't mean they're not worth eating. By employing proper cooking methods, such as low-and-slow braising for shank or high-heat searing followed by careful slicing for flank and skirt, you can break down the tough components and unlock their rich, intense flavors. Understanding the science behind steak tenderness is the first step towards a more informed and satisfying culinary experience.

For more information on beef cuts and cooking techniques, consult resources like America's Test Kitchen.

Frequently Asked Questions

Beef shank, cut from the leg, is often considered the most difficult to chew due to it being a muscle in constant use. It is packed with tough muscle fibers and connective tissue that require long, slow cooking to tenderize.

Flank steak is a moderately tough cut with a distinct grain. To make it tender, marinate it to add flavor and moisture, cook it quickly over high heat to no more than medium-rare, and always slice it thinly against the grain after resting.

Marinades containing acidic ingredients like vinegar or citrus juice help to break down surface muscle fibers. While they don't penetrate deep into the meat, they can significantly improve the surface tenderness and add flavor.

For naturally tough cuts like shank or chuck, yes, cooking them slowly for a long time will make them tender as collagen breaks down into gelatin. However, overcooking naturally tender steaks on high heat will make them drier and tougher.

Slicing against the grain cuts across the muscle fibers, shortening them and making the meat easier to chew. If you slice with the grain, you are biting into long, tough strands of muscle.

Yes, cuts like ribeye and New York strip, which are moderately exercised muscles, offer a great balance of flavor and tenderness. Their rich marbling contributes to both. They are forgiving and easier to cook than tougher cuts.

Yes, an animal's diet can affect the tenderness and flavor of the meat. Grass-fed beef tends to be leaner and can be tougher than grain-finished beef, which often has more marbling.