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Unread 10-14-2012, 10:45 PM   #7
somebody shut me the fark up.

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Clod responds well to being cooked like BBQ, cooking until it renders out and becomes tender similar to a chuck, but, on a larger scale.

Steamship round is much more of a roast beef type of cut, and is often the choice of buffets, as you can get many levels of done, off of one roast. But, it really toughens above 140F.
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