what is beef shoulder clod used for

Before brisket, shoulder clod was the star cut of slow-cooked Texas barbecue. Some of the older spots still serve shoulder clod, but brisket is prized because its meat is the most tender. If not cooked whole, the clod was often used for stew or ground beef.
what is beef shoulder clod used for

The Original Star of Texas BBQ

Whole Shoulder Clod is the original go-to cut for Texas BBQ. Slightly leaner but packing huge flavor, its availability and versatility put it in a prime position to make a comeback as the BBQ champ. Smoked Shoulder Clod packs a bold, beefy flavor and unlike brisket, you get a crisp, salty prime rib-like crust.

The shoulder clod is a large cut from the Chuck comprising several muscles. Because the Chuck does a lot of work during the steer’s 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 that’s about the size of a pork tenderloin and can be cooked similarly to a pork tenderloin or sliced into medallions.

What is Beef Clod and How Do You Cook It?

FAQ

Is beef shoulder clod good?

The shoulder clod is a large cut from the Chuck comprising several muscles. Because the Chuck does a lot of work during the steer’s 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.

What is another name for beef shoulder clod?

There’s a good chance you have never heard of this cut of meat: Beef Shoulder, also called beef clod and beef chuck. It refers to the shoulder and neck region of the cow. The beef shoulder is relatively tender and one of the cheapest cuts of beef.

Is beef clod the same as brisket?

A shoulder clod is the size of a volleyball, checking in somewhere between 15 and 20 pounds. A thick cut, it tends to be cooked fairly quickly—just four and a half hours on the hot pit at Kreuz. It’s a good bit leaner than brisket, and it has a much more intense beefy flavor, too.

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.

What is shoulder clod used for?

Shoulder clod is used for making roast beef. You can also cut smaller pieces for frying and roasting. Take the meat out of the fridge half an hour before cooking and let it come to room temperature. Heat a frying pan with some oil. Meanwhile, preheat the oven to 80°C.

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.

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.

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