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Unread 10-14-2012, 08:30 PM   #5
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The clod is a cut above the shoulder or chuck. It may or may not include the neck.
Steamship round is the entire hind leg of a beef including the top and bottom rounds and the shank.
Since the clod is from that front shoulder and neck area it has lots of fat and collagen so it is a great piece of meat to do low and slow.
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