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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-26-2005, 03:02 PM   #1
Bigdog
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Default Beef Shoulder Clod

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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Unread 08-26-2005, 03:24 PM   #2
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Default RE: Beef Shoulder Clod

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.
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Unread 08-26-2005, 03:25 PM   #3
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Default RE: Beef Shoulder Clod

You can read a little about Beef Clod at this site.
http://www.beef.org
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Unread 08-26-2005, 03:53 PM   #4
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Default RE: Beef Shoulder Clod

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.
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Unread 08-26-2005, 03:58 PM   #5
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Default RE: Beef Shoulder Clod

Hmm...does a chuck roast cook and pull the way a butt will? If so, what's the drill?
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Unread 08-26-2005, 04:05 PM   #6
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Default RE: Beef Shoulder Clod

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.
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Unread 08-26-2005, 05:33 PM   #7
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Default RE: Beef Shoulder Clod

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. :D

http://www.beeffoodservice.com/Cuts/Info.aspx?Code=9
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Unread 08-26-2005, 05:44 PM   #8
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Default RE: Beef Shoulder Clod

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. :D
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Unread 08-31-2011, 05:51 PM   #9
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Is the name beef clod an east cost thing? I asked my butcher and he just stared at me lol.
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Unread 08-31-2011, 05:55 PM   #10
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Quote:
Originally Posted by DWFII View Post
Hmm...does a chuck roast cook and pull the way a butt will? If so, what's the drill?
Check out thirdeyes recipe section of his blog. I love a smoked chuck
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Unread 08-31-2011, 07:23 PM   #11
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Quote:
Originally Posted by chad View Post
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. :D

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?
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Unread 08-31-2011, 07:27 PM   #12
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Quote:
Originally Posted by cameraman View Post
This link brings me to a 404 error page. Can you repost it? Does it have butchering info?
This thread is like 6 years old so the page probably no longer exists.
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Unread 08-31-2011, 07:30 PM   #13
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Quote:
Originally Posted by DWFII View Post
Hmm...does a chuck roast cook and pull the way a butt will? If so, what's the drill?
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.
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Unread 08-31-2011, 07:30 PM   #14
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Quote:
Originally Posted by cameraman View Post
This link brings me to a 404 error page. Can you repost it? Does it have butchering info?
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!

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Last edited by posey's_pork_pit; 08-31-2011 at 08:19 PM..
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Unread 08-31-2011, 07:58 PM   #15
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Quote:
Originally Posted by Mikey063 View Post
Is the name beef clod an east cost thing? I asked my butcher and he just stared at me lol.
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.
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