Beef Shoulder Clod

Bigdog · 08-26-2005, 03:02 PM

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.

rbinms33 · 08-26-2005, 03:24 PM

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.

BBQ_MAFIA · 08-26-2005, 03:25 PM

You can read a little about Beef Clod at this site.
http://www.beef.org

qman · 08-26-2005, 03:53 PM

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.

DWFII · 08-26-2005, 03:58 PM

Hmm...does a chuck roast cook and pull the way a butt will? If so, what's the drill?

qman · 08-26-2005, 04:05 PM

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 · 08-26-2005, 05:33 PM

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

qman · 08-26-2005, 05:44 PM

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

Mikey063 · 08-31-2011, 05:51 PM

Is the name beef clod an east cost thing? I asked my butcher and he just stared at me lol.

Big George's BBQ · 08-31-2011, 05:55 PM

Quote:

Originally Posted by DWFII

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

cameraman · 08-31-2011, 07:23 PM

Quote:

Originally Posted by chad

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?

Bigdog · 08-31-2011, 07:27 PM

Quote:

Originally Posted by cameraman

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.

El Ropo · 08-31-2011, 07:30 PM

Quote:

Originally Posted by DWFII

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.

posey's_pork_pit · 08-31-2011, 07:30 PM

Quote:

Originally Posted by cameraman

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!

El Ropo · 08-31-2011, 07:58 PM

Quote:

Originally Posted by Mikey063

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.

08-26-2005, 03:02 PM	#1
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	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. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

08-26-2005, 03:25 PM	#3
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	RE: Beef Shoulder Clod You can read a little about Beef Clod at this site. http://www.beef.org __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

08-26-2005, 03:53 PM	#4
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	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. __________________ qman Para Bellum

08-26-2005, 03:58 PM	#5
DWFII On the road to being a farker Join Date: 08-24-05 Downloads: 0 Uploads: 0	RE: Beef Shoulder Clod Hmm...does a chuck roast cook and pull the way a butt will? If so, what's the drill? __________________ DW In the High Desert of Central Oregon CG w/SFB WSM wishing for:Vicmarc 200

08-26-2005, 04:05 PM	#6
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	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. __________________ qman Para Bellum

08-26-2005, 03:24 PM	#2
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis) Downloads: 0 Uploads: 0	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. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

08-26-2005, 05:33 PM	#7
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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 __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

08-26-2005, 05:44 PM	#8
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	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 __________________ qman Para Bellum

08-31-2011, 05:51 PM	#9
Mikey063 On the road to being a farker Join Date: 08-11-11 Location: Windsor, California Downloads: 0 Uploads: 0	Is the name beef clod an east cost thing? I asked my butcher and he just stared at me lol. __________________ Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired)

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