Meat
Shoulder Clod
Beef shoulder clod is a large boneless chuck muscle group—source of flat iron (when top blade is separated carefully), ranch steak, and pot-roast blocks. Overall it is flavourful with seams of connective tissue that reward moist heat or skilled steak cutting. Braise whole, break into named steaks, or grind. Flat iron from the clod is a modern favourite when the sinew is removed. Season and cook according to the sub-cut you create.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.38 g
- Saturated Fat 2.55 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.6 g
- Cholesterol 69.5 mg
- Sodium 60.1 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 71.9 g
- Energy 133 kcal
- Water 71.9 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.38 g
- Saturated Fat 2.55 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.6 g
- Omega-3 0.24 g
- Trans Fat 0.13 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.03 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 418 mg
- Major Minerals 416 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.03 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Shoulder Clod of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
US wholesale charts listed shoulder clod as a major boneless chuck item.
The flat-iron steak, from the clod’s top blade, became a retail success story.
Butchers taught home cooks to fabricate clod into multiple steak cuts.