Beef shoulder, also called the chuck cut, is the section that comes from the shoulder and neck of the beef. It yields some of the most flavorful yet economical cuts of meat (read: it has considerable fat content). The best way to cook a beef shoulder is slowly and in a liquid, so this is one of my favorite cuts for a slow-cooker dish.
Grass-fed chuck beef is a great source of protein and healthy fat. When you opt for grass-fed, you’re getting more of the vitamins and minerals you need to function at your best; perhaps most notably, grass-fed beef is high in the B vitamins, including B12. Grass-fed beef fat contains approximately four times the amount of omega-3 fatty acids than grain-fed, so ratio with omega-6 fatty acids is about 1:3.
Finding a reasonably-priced grass-fed meat producer can be tough. I recommend U.S. Wellness Meats Beef!