General Description: Shoulder center is a new cut developed to make better use of the less utilized though flavorful and tender shoulder center muscles. The whole trimmed shoulder center makes an excellent roast that can be sliced thinly for sandwiches. It is similar in flavor and texture to top sirloin but at lower prices. It is ideal as a breakfast or lunch steak because of its moderate size and price. It’s also well suited to sandwiches and salads.

Part of Animal: This roast and steaks are from the shoulder center, an arm muscle that is part of the larger shoulder muscle group called the shoulder clod.

Characteristics: This cut is tender and juicy with moderate grain. The connective tissue should be removed by the butcher.

How to Choose: A whole roast weighs 8 to 12 pounds. Steaks are found in 4- to 10-ounce portions and are 1 1/2 to 2 inches thick and are commonly sold frozen.

Amount to Buy: Allow 4 ounces for a breakfast or lunch portion and up to 10 ounces for a dinner portion.

Storage: Store ranch-cut steaks up to 2 days refrigerated, up to 3 days if rubbed with oil.

Rub with oil and season with salt, pepper, and spices.

Preparation: Grill, pan-sear, or broil 16 to 20 minutes for medium-rare, or until it reaches the desired internal temperature.

Flavor Affinities: Balsamic vinegar, barbecue sauce, chipotle chiles, lime, mint, oregano, red peppers, tequila, whiskey.