Beef Clod (tenderize, burger, bbq, freezer)

[Dogboa]

I was watching a BBQ show a couple weeks ago and they mentioned this beef cut. I'd never heard of it before, let alone seen it up close. What about it Texans? You been holding out on us?

[elnina]

Hmmm... I don't think I ever saw it at BBQ places.
"It’s too bad you don’t see clod at more places in Texas these days, for it’s a real treat to have both brisket and shoulder side by side to get a little contrast in texture and flavor. I suspect much of the cut's challenges might come down to its name, for—let's be honest—“beef shoulder clod” isn't exactly a name that sells."
https://www.southernliving.com/bbq/s...otten-bbq-star

It's a cheap cut, but not utilized lately.

[jlawrence01]

Originally Posted by elnina

Hmmm... I don't think I ever saw it at BBQ places.
"It’s too bad you don’t see clod at more places in Texas these days, for it’s a real treat to have both brisket and shoulder side by side to get a little contrast in texture and flavor. I suspect much of the cut's challenges might come down to its name, for—let's be honest—“beef shoulder clod” isn't exactly a name that sells."
https://www.southernliving.com/bbq/s...otten-bbq-star

It's a cheap cut, but not utilized lately.

There are a few places in Texas that serve beef clod. The first place that comes to find is Kreuz Market in Lockhart, TX, the BBQ mecca.

Shoulders of beef and pork son't get the attention that they deserve because unless you have the meat cutting equipment at your disposal, it hard for the layman to really deal with a large chunk of meat. Right now, the local Kroger's affiliate has whole pork shoulders on sale at $0.99/lb and I am wondering if I want to deal with the hassles of breaking one down and putting one in the freezer

[Humble and Kind]

I've smoked whole beef clods before, many times. The "poor man's filet" comes from there. I believe it's a primary cut, could be wrong, and mine were always around 20-25#'s. It's where the chuck comes from I believe.
makes great pulled beef or cut up into steaks and roasts. it has great flavor.

[mainebrokerman]

a chuck London broil and shoulder roast is cut from shoulder clods..

traditionally a clod had two muscles...the clod heart and the top blade (where flat irons come from) this can weigh around 20-25lbs....

the clod muscle itself or clod heart.....is a football shapped muscle that can be steaks, stew, roasts.... in fact I had a steak from this muscle last night cooked in my air fryer ..it was awesome!! (I hand tenderized it)

has great flavor...


if you are looking at chuck primals..... there are two major ones.....both boneless one is called the chuck roll and one is called the shoulder clod..

if you just asked someone for a chuck shoulder they might bring you the chuck roll..which one end goes into the neck and the other end connects to the rib (where chuck eye steaks come from)


as JL stated many chuck primals are under utllized and they are cheap too...…..watch for the sales sometimes they will have choice grade shoulder chuck roasts for 1.99lb..

also makes wonderful burger I will buy these and grind …..excellent flavor