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Here is a cut that fits right in and gets along with everyone. The Shoulder Center muscle is a wallflower when left in the standard shoulder roast. But on its own it really shines.
Learn more about this cut:
Features and Benefits
- Versatile for every day meals
- Single portion steak that’s great on the grill, skillet or broiler
- Slice, dice or cut into strips for a protein boost in stir fry and fajitas
- Quick-cooking
- Lean and nutritious
Nutrition Facts
4 oz. Raw and 3 oz. Cooked Nutrition Facts
Cooking Instructions
GRILLING
Grill, covered, over medium, ash-covered coals according to table, for medium rare (145ºF) to medium (160ºF) doneness, turning once.
Charcoal grill
3/4 inch thick 9 to 11 minutes
1 inch thick 11 to 14 minutes
Gas grill
3/4 inch 8 to 11 minutes
1 inch 12 to 16 minutes
SKILLET COOKING
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered, according to table, for medium rare (145ºF) to medium (160ºF) doneness, turning twice.
¾ inch thick 9 to 12 minutes
1 inch thick 13 to 16 minutes
How to Source
Retailers
Shoulder Cuts: Ranch Steak
114 Beef Chuck Shoulder Clod
This item contains the Shoulder Center (arm roast) and the Top Blade muscle. Retailers will want to manage the sales mix with the Petite Tender and the Flat Iron Steak; therefore we recommend procuring the following subprimal:
114F Beef Chuck, Shoulder (Clod) Thick End
The item is usually referred to as the “Clod Heart” or “Shoulder Center.”
PSO:1 Purchaser may request that only the triceps brachii long head and a small portion of the triceps lateral head muscles at the thick end of the Clod shall remain after being separated from the other muscles identified in the Item No.114E. The heavy part of the elbow tendon should be removed. The muscle is to be completely trimmed of all fat and connective tissue.
Steak Processors
Shoulder Cuts: Ranch Steak
114 Beef Chuck Shoulder Clod
This item contains the shoulder center (thick end) and the top blade muscle. The steak processor must be able to manage the sales mix and the trimmings with the Ranch Steak and the Flat Iron Steak; therefore we recommend procuring the following subprimal:
114E Beef Chuck, Shoulder (Clod) Thick End
The item is usually referred to as the “Clod Heart” or “Shoulder Center.”
PSO: 1 Purchaser may request that only the triceps brachii long head and a small portion of the triceps brachii lateral head muscles at the thick end of the Clod shall remain after being separated from the other muscles identified in the Item No. 114E. The heavy part of the elbow tendon should be removed. The muscle is to be completely trimmed of all fat and connective tissue.
Food Service Operators
The purchaser should specify the portion weight and confirm supplier specifications upon ordering.
114 E Beef Shoulder, Arm Steak (IM)
The boneless arm steaks shall be prepared from Item No.114E after the triceps brachii long head.
PSO:1 – Purchaser may specify that this item be prepared from Item No. 114E, PSO1. The steaks are commonly referred to as “Ranch Steaks”. The steaks are completely trimmed of all fat and connective tissue.
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