Meat Clod

[Rosalia Kemme]

Thebeef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.[1] 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.[2]

Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking.[3] Beef clod may also be prepared with moist heat or braising.[4][5]

A shoulder tender[6][7] also called beef shoulder petite tender,[8] beef shoulder tender petite roast,[9] bistro filet, rat or teres major steak[6][7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be "white-tablecloth quality",[6][10] being a similar quality to filet mignon, but less expensive.[11] It is seldom used, as it requires skill to extract.[6][failed verification] It is known as petite tender medallion, petite tender[9] or tender medallions if sliced into medallions (after being roasted or grilled whole).[8][10] It is shaped like a pork tenderloin,[10] and weighs 8 to 10 ounces (230 to 280 g).[8]

I love beef clod and I agree that it is wonderful. I first tried it at Smitty's in Lockhart, Texas. Before brisket was popular, there was beef clod and for good reason. My first bite of it and I wondered why it wasn't served more. It was wonderful! As good as brisket. I lie not. I will mention that it was cooked to well done but still very good.

I aim to include beef clod in my next presentation of BBQ Anatomy. Thank you for cooking it this way. Interesting!

Big Dude, I had my fingers crossed. It was tender and juicy. It is a very nice cut of beef.

Donna Fong, You know this was the clod heart only that I cooked. I am sure Smitty's cooked it similar to a brisket. Texas is the only place I have ever heard of this cut. I would like to buy the clod heart again if I can find it.

Part of that is a "clod heart", but thats a shoulder filet (aka shoulder london broil). It is certainly possible with a well marbled shoulder broil to have decent results, especially considering the price. It also comes off the chuck, and flavor wise preferable to a top round broil.

When beef is this awesome, keep the seasonings simple. A dalmation rub is a simple rub that uses equal parts coarse salt and freshly ground black pepper. You can also add hot pepper flakes to make it a newspaper rub.

Step 4: Smoke the clod until darkly browned and cooked through, 12 to 16 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature should be between 195and 200F. (Like brisket, clod is served well-done.) If the outside starts to burn, cover it loosely with aluminum foil.

Step 5: Transfer the smoked clod to a cutting board and let it rest for 15 minutes, then thinly slice it across the grain with a sharp knife. Serve with Texas Toast and your choice of the sides listed above.

Beef shoulder clod consists of a large muscle system and some fat that covers the muscles. It can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef shoulder clod is to cook it with moist heat or braising.

Long slow smoking also provides acceptable results. Whereas braising makes this cut more tender and offers greater menu variety for pot roasts, soups and shredded fillings.

Jarrod, Tom and Jeff were recently invited to the banquet kitchen of the Northern Quest Casino where they held a beef training class on how to break down a shoulder clod and the many different cuts of steaks and roasts derived from the shoulder clod.

It is part of the chuck on a side of beef. What or where is the chuck you ask? The chuck is what is known as a primal cut, and is located on both the front and left sides of the cow just below and behind the neck. The clod is one of two sub-primals in the chuck, and is located next to, and below the chuck roll, but above the brisket. The clod is typically used for creating roasts and hamburger, but it holds so much more value.

The clod holds the second most tender cut of meat on the cow, the beef shoulder top blade, which can be cut down into flat iron steaks. It can also be cut down into ranch steaks, stew meat, and kebab meat. If you are inclined, you can also cut London Broils from the clod heart, which is the center muscle group from the shoulder clod.

Start by removing the top blade, and then separate the shoulder center into two pieces, saving half to smoke, and cut the other into ranch steaks. Cut the petite center, which is a muscle that runs along the top center of the clod, into cubes for use later in a stew, or for skewers. You can also cut a few pounds of trimmings and smaller cuts into cubes to be ground into ground beef. We ended up with 6 flat iron steaks, 8 ranch steaks, stew meat, ground beef, and a roast to smoke.

The Beef Clod is a large cut that comes from the shoulder area. It can be cooked whole, or separated into multiple cuts. We had our local butcher separate out the shoulder clod arm roast for this recipe, and we made a Texas style beef clod roast for French dip sandwiches. Since the beef clod does not have a ton of fat, it is best prepared by braising or roasting. However, by smoking the roast first and then braising at the end, you get an amazing smoked flavour to your French dip.

Since it is precooked, all that's necessary is to heat and serve. This product is so tender you can cut it with a fork. It has an unmatched spice blend with garlic and onion. Performs best when your operator shreds this pot roast.

HANDLING INSTRUCTIONS: TO THAW: Remove pot roast from corrugated box and place on a sheet pan. Thaw in 34-40F refrigerator. Leave space around the roast to allow for air circulation. Allow 2-3 days for roast to completely thaw. HEATING DIRECTIONS This pot roast is fully cooked. DO NOT OVERHEAT! Warming to desired serving temperature is all that is required. For best results, use a digital meat thermometer to determine internal temperature. CONVECTION OVEN (FROM THAWED): 1.Preheat oven to 275F. 2.Open the protective cooking bag and place the pot roast and its juices into a large pan with at least 2-inch sides. Cover the pan with aluminum foil. 3.Warm the pot roast for 2 hours or until warm (thickest portion reaches 135-140F). 4.Allow roast to rest for 20 minutes before shredding or slicing. CONVENTIONAL OVEN (FROM THAWED): 1.Preheat oven to 325F. 2.Open the protective cooking bag and place the pot roast and its juices into a large pan with at least 2-inch sides. Cover the pan with aluminum foil. 3.Warm the pot roast for 2 hours or until warm (thickest portion reaches 135-140F). 4.Allow roast to rest for 20 minutes before shredding or slicing.

The National Bioengineered Food Disclosure regulations do not require disclose on the label for this product, this product may be exempt because of USDA amenability, has either no ingredients from a bioengineered source or if it contains an ingredient from a bioengineered source the ingredient has either highly refined ingredients that does not contain detectable modified genetic materials or certified organic.

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Our premium beef clod is sourced from New Zealand, USA, Ireland or Uruguay, supplied frozen in wholesale cases, or individual cuts. Adhering to our high-quality food product standards, they meet all Food Safety and Health requirements.

There is great opportunity for the global beef industry to add value to beef cuts that are currently marketed as low-value cuts (i.e., cuts originating from the chuck, round, and flank/plate primals). One underutilized technique for meat processors to capture more value on undervalued beef cuts is through further processing, a method that is much more common in other sectors of the meat industry. For instance, well over half of pork products are marketed as value-added further processed meat products (National Pork Board, 2009), whereas only a small amount of beef products (excluding ground beef) are regularly marketed as value-added products. Meat processors should work towards techniques that add value to undervalued beef cuts, and one such way is to create innovative products like beef bacon.

There are multiple challenges with the USDA standard of identity for beef bacon, with the most obvious being product consistency. With no standard cut from which beef bacon is manufactured, great variation in product attributes are expected between products and even within the same product. A preliminary study revealed a great deal of variation in the appearance and composition among different beef bacon products sold commercially in southern Ontario (Chalupa-Krebzdak and Bohrer, 2019). The greatest source of variation was attributed to the beef cut that was used to manufacture beef bacon products. This market variation due to differences in cut was likely caused by the lack of regulated or commonly understood identity. This remains an impediment to the success of beef bacon. Furthermore, academic and marketplace investigations into the optimization of beef bacon processing parameters cannot be currently performed, as there is no base identity or formulation for which modifications can be applied to or compared against.

For these purposes, the aim of this study was to evaluate the influence of 7 different value-added beef cuts on processing characteristics, composition, shelf-life, and sensory attributes of beef bacon manufactured under a controlled setting (i.e., same production and storage conditions). It was hypothesized that the variation in composition of the cuts used would have significant corresponding effects on the processing, shelf-life, and sensory attributes of the different beef bacon products manufactured in this study.

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