Bigdog
somebody shut me the fark up.
What the heck is this? Went to the Kreuz Market website http://www.kreuzmarket.com/beef.shtml and they have it listed as a beef product. I have never seen it at the meat market.
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Beef Shoulder Clod
- Thread starter Bigdog
- Start date
R
rbinms33
Guest
Bigdog......there was a writeup about this in the Bull Sheet either last month or the month before. I can't remember exactly what was said though. Did anybody else see that article? It was either an article or editorial.
If somebody doesn't answer before I get home, I'll reread it and post.
If somebody doesn't answer before I get home, I'll reread it and post.
BBQ_MAFIA
somebody shut me the fark up.
You can read a little about Beef Clod at this site.
http://www.beef.org
http://www.beef.org
qman
Babbling Farker
Basically, a Beef Clod is roughly the same cut of beef as the Boston Butt is for a pig. The shoulder. A whole clod will weight at least 20 pounds, sometimes much more. Commonly sold as Chuck Roast in most markets. A double thick 7-bone roast makes a good hunk of meat to bbq.
D
DWFII
Guest
Hmm...does a chuck roast cook and pull the way a butt will? If so, what's the drill?
qman
Babbling Farker
Pretty much so, DWFII. I cook to internal temp of 160 or so, then foil it and continue to 190, then put it in cooler, or in turned-off oven in kitchen [wrapped in towel] for a couple of hours. This will give you pullable meat. Actuallly, that is about the same way I do brisket too. Cook at low temp. 200-220 range.
chad
somebody shut me the fark up.
The clod is basically the upper shoulder. It can be seperated into its different muscles and used different ways. We used to break down clods at the restaurant for roasts, cutlets (chicken fried steak, etc.), and grind a bunch of it for our burgers, chop steaks, etc.
Very versatile piece of meat - just lots of it.
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=9
Very versatile piece of meat - just lots of it.
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=9
qman
Babbling Farker
Right on, Dave. That is why I like Beef Shoulder so much for the smoker. It is a versatile piece of meat. Of course most of us will not cook a whole beef shoulder, just like we do not usually cook a whole hog shoulder, or whole hog, at least not at home, and not normally. But a chunk of beef shoulder gives you several different muscles, a lot off connetive tissue, and when cooked, a lot of various textures and tastes.
Not to disparage the brisket, of course. I love that ornery cut, and cook it a lot--sometimes i even get it right.
Not to disparage the brisket, of course. I love that ornery cut, and cook it a lot--sometimes i even get it right.
Mikey063
Knows what a fatty is.
Is the name beef clod an east cost thing? I asked my butcher and he just stared at me lol.
Check out thirdeyes recipe section of his blog. I love a smoked chuck
cameraman
Babbling Farker
The clod is basically the upper shoulder. It can be seperated into its different muscles and used different ways. We used to break down clods at the restaurant for roasts, cutlets (chicken fried steak, etc.), and grind a bunch of it for our burgers, chop steaks, etc.
Very versatile piece of meat - just lots of it.
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=9
This link brings me to a 404 error page. Can you repost it? Does it have butchering info?
Bigdog
somebody shut me the fark up.
This thread is like 6 years old so the page probably no longer exists.
El Ropo
Quintessential Chatty Farker
Yes it does. Treat it as a very large pork butt. The tastiest BBQ I've ever created was made from chuck.
It's great for leftovers, tacos, enchiladas, burritos, quesadillas, chili, brunswick stew, omelets etc.
Right below the 404 error message is a link to Homepage ~ that will get you where you need to be. Or try this:
http://www.beeffoodservice.com/recipecut.aspx?id=227
Mine is #2 above ~ Beef Shoulder ~ 43 lbs. worth! :becky:
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El Ropo
Quintessential Chatty Farker
That's because most butchers nowadays unpack boxes of pre-cut cryovac meats, repackage and place on the retail shelf. They really have no clue, and don't spend the time to learn what they are selling. FACT!
They are too busy cashing their paychecks, and forgetting about what a miserable job they have. FACT!. All the meat folks around here fit the model to the tee.
I wish there were real educated meat cutters around here. But it isn't going to happen. You'd think they would jump online once a week to learn something, but it just doesn't happen.
I've quoted IMPS numbers to all the local meat stackers (that's all they do), and they still act like I'm a fool. Eff 'em all.
Sorry for the rant, but it is so true. I'm so peed off asking for cuts, and getting that "I have no idea" look back.
Mikey063
Knows what a fatty is.
Ok, so here is the main question. If I get a chuck roast? What is a great recipe, not a good recipe, but a great one. To cook it.
