The beef clod or shoulder clod is one of the least expensive cuts of
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quant ...
and is taken from the shoulder (chuck) region of the
animal
Animals are multicellular, eukaryotic organisms in the Kingdom (biology), biological kingdom Animalia. With few exceptions, animals Heterotroph, consume organic material, Cellular respiration#Aerobic respiration, breathe oxygen, are Motilit ...
. Beef clod is a large
muscle
Skeletal muscles (commonly referred to as muscles) are Organ (biology), organs of the vertebrate muscular system and typically are attached by tendons to bones of a skeleton. The muscle cells of skeletal muscles are much longer than in the other ...
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.
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. Beef clod may also be prepared with moist heat or
braising.
Shoulder tender
A shoulder tender
also called beef shoulder petite tender,
beef shoulder tender petite roast,
bistro filet, rat or teres major steak
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",
being a similar quality to
filet mignon, but less expensive.
It is seldom used, as it requires skill to extract.
It is known as petite tender medallion, petite tender
or tender medallions if sliced into medallions (after being roasted or grilled whole).
It is shaped like a
pork tenderloin,
and weighs .
The
flat iron steak
Flat iron steak (US), butlers' steak (UK), feather blade steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the Chuck steak, chuck, or shoulder of the animal.
The cut
This cut of steak is fro ...
lies above it, and is distinct from this steak, as it is formed from different muscles:
teres minor and
infraspinatus.
See also
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Blade steak
A blade is the portion of a tool, weapon, or machine with an edge that is designed to puncture, chop, slice or scrape surfaces or materials. Blades are typically made from materials that are harder than those they are to be used on. Historica ...
*
Chuck steak
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Cuts of Beef
References
External links
Contains information, recipes, cooking instructions and nutritional information
Cuts of beef
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