Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, robust cut from the beef shoulder, specifically the top and center steaks trimmed of all visible fat. It offers a deep, beefy flavor with a texture that is firm yet tender when cooked properly, thanks to its fine marbling. Nutritionally, it's a powerhouse of protein with a very low fat content, making it an excellent choice for high-protein, low-fat diets.
Calorie split: 61% protein · 0% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, beefy flavor that stands up well to bold seasonings and slow cooking, offering a satisfying, hearty meal without excessive fat. Its versatility makes it a staple in everything from simple weeknight steaks to complex, slow-simmered stews.
⚠️ Watch-outs & how to enjoy it better
The primary downside is that without its fat, it can become tough and dry if overcooked, requiring careful temperature control or slow, moist cooking methods. To counteract this, use a meat thermometer to avoid overcooking, or opt for braising, stewing, or marinating to tenderize the meat and enhance its juiciness.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and repair.
- Very low in fat, especially saturated fat, when trimmed as specified.
- Rich in essential minerals like iron and zinc.
- Provides B vitamins, particularly B12, crucial for nerve function.
- A versatile, lean red meat option for various cooking methods.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'shoulder clod' is actually a large, complex muscle group from the beef shoulder, and its name comes from the Old English word 'clod' meaning a lump or mass, referring to the large, rounded shape of the cut.
Full nutrition (USDA data · scales with serving)
| Water | 72.5 g |
| Energy | 141 kcal |
| Energy | 592 kj |
| Protein | 20.7 g |
| Total lipid (fat) | 5.9 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 355 mg |
| Sodium, Na | 60.0 mg |
| Zinc, Zn | 5.5 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.24 mg |
| Niacin | 5.2 mg |
| Pantothenic acid | 0.78 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 86.0 mg |
| Betaine | 13.4 mg |
| Vitamin B-12 | 3.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.02 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.20 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.14 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.58 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.17 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.0 g |
| MUFA 18:1 c | 1.8 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.40 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:2 n-6 c,c | 0.22 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.00 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| Fatty acids, total trans | 0.20 g |
| Fatty acids, total trans-monoenoic | 0.16 g |
| TFA 18:1 t | 0.16 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 57.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.83 g |
| Isoleucine | 0.94 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.66 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 0.99 g |
| Serine | 0.81 g |
| Hydroxyproline | 0.09 g |
FAQ
What is the best cooking method for this lean cut?
Due to its leanness, it's best cooked using moist-heat methods like braising, stewing, or slow-roasting to prevent it from drying out. For steaks, use high heat for a quick sear and cook to medium-rare or medium.
How does it differ from other chuck cuts?
The shoulder top and center steaks are leaner and more uniform than other chuck cuts, making them suitable for quicker cooking methods when sliced thin, whereas other chuck cuts are often better for long, slow braising.
Is it a good choice for a low-fat diet?
Yes, when trimmed of all visible fat as specified, it is a very lean red meat option, providing high protein with minimal fat, making it suitable for many low-fat dietary plans.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.41 kcal/g · 59% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.