When it comes to shredding steak, the cut of meat you choose is important. The ideal steak for shredding should be flavorful, tender and able to withstand prolonged cooking without drying out. Certain cuts of beef are better suited for shredding than others.
Top Round
Top round steak is one of the best options for shredding. This economical cut comes from the back leg of the cow. While not as tender as pricier cuts like ribeye or tenderloin, top round has good flavor and can become very tender when cooked slowly using moist heat. The meat shreds easily when cooked for hours in a slow cooker or instant pot. Top round is perfect for dishes like shredded beef tacos, enchiladas, sandwiches and more.
Chuck Roast
Chuck roast also comes from the shoulder region and contains a good amount of connective tissue. This makes it an ideal candidate for shredding when braised or cooked low and slow. The collagen in the connective tissue breaks down into gelatin during prolonged moist cooking methods, helping to keep the meat tender and juicy. Well-cooked chuck roast pulls apart easily, and its beefy flavor stands up well in shredded beef dishes.
Bottom Round Roast
The bottom round roast comes from the back leg of the cow. It’s one of the leanest cuts of beef, but still contains enough connective tissue to become succulent and shreddable when slowly cooked with liquid. Bottom round can be tough when cooked incorrectly, so moist cooking methods like braising are a must. The meat will become fork tender after several hours in the slow cooker or instant pot. Shredded bottom round is great in Mexican dishes like burritos, tacos and tamales.
Brisket
Brisket is a prime choice for shredding due to its abundant connective tissue. The breast cut of beef comes well-marbled with fat and contains lots of tough collagen. When slowly cooked for many hours, the fat and collagen melt into the meat, leaving it moist and tender enough to shred effortlessly. Smoked brisket is popular in Texas-style barbecue, making incredibly juicy pulled or chopped beef sandwiches. Brisket also excels when braised or cooked in a slow cooker.
Short Ribs
Short ribs are a very popular cut for shredding due to their high collagen content. The ribs come well-marbled with fat and connective tissue. Braising short ribs for 2-3 hours results in meat so tender it literally falls off the bone. The boneless short rib meat can then be easily shredded with forks. The melt-in-your-mouth texture and concentrated beef flavor of shredded short ribs is hard to beat. Use them for sliders, tacos, soups, stews and more.
Flank Steak
While flank steak is not the most tender cut, it can make delicious shredded beef. This lean cut comes from the belly region of the cow. When sliced against the grain and cooked quickly over high heat, flank steak has a pleasant chewy texture. But when braised for hours or cooked low and slow, it becomes meltingly tender. The meat will shred easily for serving on sandwiches, in burritos or in stir fries. Just be careful not to overcook flank steak to avoid toughness.
Skirt Steak
Skirt steak has even more pronounced beefy flavor than flank steak. It excels when marinated and cooked hot and fast on the grill. But this thin, long cut from the plate region can also braise or stew beautifully. Thanks to its dense grain, skirt steak requires prolonged moist cooking to break down its tough muscle fibers. But after a few hours in the slow cooker or instant pot, the meat becomes fall-apart tender and perfect for shredding.
Eye of Round Roast
The eye of round is an extra-lean, boneless roast that comes from the back leg of the cow. It has very little marbling, so won’t be as succulent as fattier cuts. But when braised in liquid for hours, eye of round can become very tender and make delicious shredded beef. It helps to marinate the roast first or rub it with salt and spices to boost the flavor. Shredded eye of round works well in low-fat dishes like Mexican soups, stews and rice bowls.
Sirloin Tip Roast
Also sold as round tip roast, this cut comes from the rear end of the cow. It’s fairly lean so can become dry if overcooked. But when braised with plenty of moisture, sirloin tip roast cooks down into tender, shred-ready beef. Choose a first cut tip roast with more fat marbling for best results. The meat will have a dense texture but rich beefy flavor. Sirloin tip is great for pot roasts, tacos and sandwiches when cooked beyond well done until fall-apart tender.
Rump Roast
Rump roast comes from the back end of the cow, near the sirloin primal. This inexpensive cut has good flavor but can be tough when roasted. For easy shredding, braise the rump roast in broth or cook it in a slow cooker with veggies until fork tender. Well-cooked rump roast has a texture and mild beefiness that works well in stews, soups, burritos and the like. Choose a rump roast with some fat marbling to help keep the meat moist.
Blade Roast
The blade roast comes from the chuck primal cut in the shoulder region. Sometimes sold as a 7-bone roast, it contains a good amount of collagen and fat marbling. The abundant connective tissue in blade roast requires a long cooking time to break down and tenderize the meat. But after braising for 3+ hours, the fork-tender meat will shred beautifully. Blade roast shines in classic pot roast recipes and also makes fantastic shredded beef sandwiches.
Table of Steak Cuts Good for Shredding
| Cut of Steak | Where it’s from | Characteristics |
|---|---|---|
| Top Round | Back leg | Lean, affordable, good flavor |
| Chuck Roast | Shoulder | Connective tissue, beefy flavor |
| Bottom Round | Back leg | Lean, needs moist cooking |
| Brisket | Breast | Well-marbled, high collagen |
| Short Ribs | Under belly | Very high collagen |
| Flank Steak | Belly | Lean, dense grain |
| Skirt Steak | Plate | Thin, tough fibers |
| Eye of Round | Back leg | Extra lean |
| Sirloin Tip | Rear end | Fairly lean |
| Rump Roast | Back end | Inexpensive, needs moist heat |
| Blade Roast | Shoulder | Collagenous |
Best Cooking Methods for Shreddable Steak
To make steak perfectly tender and easy to shred, the right cooking method is key. The following techniques allow the meat’s collagen to transform into succulent gelatin:
Slow Cooker
Using a slow cooker is hands-down the easiest route to shredded steak. Simply add your meat and seasoning to the cooker, cover with broth, wine or sauce, and let it cook on low for 8-10 hours. The extended moist heat tenderizes the meat to fall-apart doneness.
Instant Pot
Pressure cooking in the instant pot achieves similar results as the slow cooker, but in a fraction of the time. Cook steaks like chuck roast or brisket with some liquid for 1-2 hours on high pressure, then shred using forks.
Braising
Braising involves browning the meat first, then cooking it in a covered pot with a small amount of liquid at a low simmer. The steam created helps break down tough collagen fibers. Braise steak for 2-3 hours until fork tender.
Stewing
Similar to braising, but with more added liquid. Stew meat needs to cook gently in liquid for at least an hour to become shreddable. Add veggies too for a hearty shredded beef stew.
Tips for Shredding Steak
Follow these tips for perfect shredded steak every time:
- Cook with moist heat methods like braising, stewing or slow cooking.
- Choose well-marbled cuts like chuck or brisket.
- Cook the steak beyond well-done until completely tender.
- Shred across the grain of the fibers for more tenderness.
- Use two forks to shred, it’s easier than using knives.
- Add pan juices or cooking liquid to the shredded meat to keep it moist.
Seasoning Shredded Steak
Shredded steak is very versatile and pairs well with countless seasonings. Here are some top picks:
- Taco seasoning – cumin, chili powder, garlic, oregano
- Barbecue rub – chili powder, brown sugar, paprika, garlic
- Fajita seasoning – chili powder, cumin, onion, garlic
- Italian dressing – oregano, basil, parsley
- Asian flavors – soy sauce, sesame oil, ginger, garlic
Serving Ideas for Shredded Steak
From tacos to sandwiches, shredded steak shines in these recipes:
- Tacos – with sautéed peppers & onions
- Nachos – loaded with cheese, beans, salsa
- Tostadas – piled atop crispy corn tortillas
- Burritos & enchiladas – with rice, beans, cheese
- Fajitas – with grilled veggies & tortillas
- Tamales – wrapped in corn masa and banana leaves
- Sandwiches – on buns or rolls with melted cheese
- Pizza – topped with mozzarella and veggies
- Pasta – tossed with tomato sauce and Parmesan
- Salads – served over greens with avocado and vinaigrette
Conclusion
When cooked low and slow using moist heat, cheaper cuts of steak transform into fork-tender shredded beef. Opt for well-marbled roasts like chuck, brisket and short ribs. Braise, stew or slow cook the meat for hours until super tender. Then shred across the grain and season any way you like. Shredded steak is ideal in so many dishes from tacos to sandwiches, adding succulent texture and big beefy flavor. With the right cut and cooking method, you can enjoy tasty shredded steak at home.