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Bossmanbbq
09-07-2008, 01:18 PM
Is Shoulder Clod and Beef Chuck roll one and the same? I cooked 2 cases of Chuck Rolls and starting thinking about this, just wanted to know if its just callled diffrent names in diffrent states or what. If I ask for Shoulder Clod no one knows what the heck I'm talking about but Chuck Roll, and I can find it all day.

BBQ Grail
09-07-2008, 01:24 PM
http://www.beeffoodservice.com/images/cuts/114LINE.GIF

BBQ Grail
09-07-2008, 01:25 PM
Beef Chuck, Shoulder Clod, IMPS/NAMP 114
Street name - Shoulder Clod
http://www.boboros.com/meatfaqs/shoulder-clod-steak.jpgShoulder Clod offers operators value. The shoulder clod is an economical cut that offers numerous hearty entrees.

Ordering and Purchasing Information

The #114 Shoulder Clod weighs 13 to 21 pounds and contains two major muscle groups.

The #114E Should Clod, Arm Roast consists of the large muscle system of the thick end of the clod including the Triceps Brachii muscles. This cut weighs from 8 to 12 pounds. The #114E can be menued as pot roast or a mock brisket and is often referred to as the Short Clod or Clod Heart.
Beef Chuck, Shoulder Clod, Shoulder (Petite) Tender IMPS/NAMP 114F, PSO1
A tender, juicy muscle that rests on the shoulder near the top blade, the Petite Tender offers versatility and upscale plate presentation similar to beef tenderloin (filet mignon).

Ordering and Purchasing Information

The IMPS/NAMP 114F, PSO1 Petite Tender, is prepared from Item No. 114 by separating the Teres Major muscle from the shoulder clod by cutting through the natural seam. This individual muscle is peeled and denuded and the surface membrane must be removed. Thickness varies from ½” to 1”.
Portion Sizes: 12 to 16 ounces

thirdeye
09-07-2008, 01:32 PM
http://img.photobucket.com/albums/v377/thirdeye2/Cooking/BeefChart2a.jpg

The whole chuck primal is called out as a NAMP 113. The chuck roll (NAMP 116A) and the shoulder clod (NAMP 114) are cut from it and share some of the same muscles, so you could say they are cousins.

BBQ Grail
09-07-2008, 01:35 PM
Nice chart Thirdeye

thirdeye
09-07-2008, 02:02 PM
Nice chart Thirdeye


This is a good one too, it puts some perspective into the item when it is laying on the kitchen counter. Take the brisket for example, you can see that the point is on the forward end (most folks don't know that) and you can tell that the fat cap is on the outside (not the cavity side). You can also see the relationship to the ribs & plate and really understand the trimming when they are labeled "deckle off".


http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/44a8db2a.gif


If you really want to get specific, you could easily tell that this brisket was cut from the right side of the steer.

http://img.photobucket.com/albums/v377/thirdeye2/BDS/f934c3a3.jpg

BobF
09-07-2008, 02:15 PM
Where do you guys get this information?
Thats really handy to have and know.
thanks