The Shoulder Center Clod is commonly known as the “Ranch Steak.” This is the largest of the Shoulder Clod muscle group. It is tender, well marbled, and great for grilling or roasting. It may be roasted whole or cut across the grain for 6 to 8 oz. individual steaks for grilling. The “Ranch Steak” is also great for sous-vide roast beef cooking applications. Each Wagyu yields two cuts of approximately 9 lbs. each.
Alternative Name: Shoulder Center Clod
Suggested Preparation Grill and slice
Beef Primal: Chuck
NAMP code: 114E
Number of Pieces: 2
Average Yield/Piece: 9.00 lbs. *
* Assumption is an animal at 900 lbs. hanging weight.
