This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. The remaining two are generally used for Ground Beef or Stew Meat.
The shoulder clod is a large cut from the Chuck comprising several muscles. Because the Chuck does a lot of work during the steerâs lifetime, it is tough (with some exceptions, see below) with a lot of connective tissue, but offers excellent flavor. This makes it a prime candidate for grinding into ground beef. It can also be cut into stew meat & braised, or broken down to remove choice muscles.
Two muscles within the interior of the shoulder clod are of special note: the flat iron and the teres major. These muscles are surprisingly tender for being in the Chuck. The flat iron can be butterflied for a roast or cut into steaks. The teres major is a very tender, small muscle thatâs about the size of a pork tenderloin and can be cooked similarly to a pork tenderloin or sliced into medallions.
A workhorse cut of beef, Shoulder Clod’s amazing flavor and versatility are often overlooked. Until now.
There are superstars in the world of beef: the Ribeye, the New York Strip and of course, the beloved T-Bone.
And then there’s the Shoulder Clod.
A hefty cut of five distinct muscles fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts, with the remaining two typically being used for Ground Beef or Stew Meat.
Peculiarly named, inexpensive and toughened up over a lifetime of use, the Shoulder Clod may not be the first thing that jumps to mind when planning out a menu. But at second glance, it very well could be the secret weapon in your culinary arsenal. Here’s why.
What is Beef Clod and How Do You Cook It?
FAQ
What is the clod roast good for?
Is beef clod the same as brisket?
What is another name for beef clod?
What is a Beef clod?
Beef clod is a large muscle system, with some fat that covers the muscles. The clod’s composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.
What is beef shoulder clod?
Beef shoulder clod is a type of beef cut that comes from the shoulder area of the animal. It is known for its rich flavor and tenderness, making it a popular choice for braising, roasting, or grilling.
Are Clod lifters good for beef?
The other two–sometimes referred to as the “clod lifter meat” and the “nose”–come under the category of so-called “accessory muscles,” which means they’re not good for much of anything other than ground beef or stew meat. The top blade, shoulder center, and shoulder tender can be prepared and cooked in different ways.
What is beef shoulder clod roast?
Beef shoulder clod roast is a delicious and economical cut of meat that can be transformed into a mouthwatering centerpiece for your next meal. With a bit of preparation and some cooking know-how, you can create a tender and flavorful roast that will have everyone coming back for seconds.