beef clod
shoulder clod

Beef clod consists of a large muscle system and some fat that covers the muscles.

The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle.

Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising.

The meat, beef shoulder clod, falls apart at the touch.

This is why it is sometimes called chuck or shoulder clod.

But in a portion of the chuck known, unappetizingly, as the shoulder clod they found a large pocket of marbled meat.

If you have a big cookout, Raichlen suggests beef shoulder clod, ham, pork shoulder and turkey.

Smoked meats like brisket, shoulder clod and pork chops are sold by the pound and served on butcher paper.

It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula).

Let's Be Frank uses grass-fed cuts that restaurateurs and retailers generally don't buy - the plate, the shoulder clod and the chuck roll.

"If you want to be a part of this sustainable agriculture and local livestock, you've got to learn how," said Dona Abramson, chef of the Bright Food Shop in Chelsea, uneasily carving a four-foot-long shoulder clod into flatiron steaks as Mr. Applestone watched.