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 Beef cuts |
Thebeef clod or shoulder clod is one of the least expensivecuts ofbeef and is taken from the shoulder (chuck) region of theanimal. Beef clod is a largemuscle system, with somefat that covers the muscles.[1] The clod's composition is mainly three muscles: theshoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.[2]
Beef clod, along with beef brisket, is historically the foundation of Central Texas-stylebarbecue, as epitomized by Kreuz Market inLockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking.[3] Beef clod may also be prepared with moist heat orbraising.[4][5]
Ashoulder tender[6][7] also calledbeef shoulder petite tender,[8]beef shoulder tender petite roast,[9]bistro filet,rat orteres major steak[6][7] is a US cut of beef of theteres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be "white-tablecloth quality",[6][10] being a similar quality tofilet mignon, but less expensive.[11] It is seldom used, as it requires skill to extract.[6][failed verification] It is known as petite tender medallion, petite tender[9] or tender medallions if sliced into medallions (after being roasted or grilled whole).[8][10] It is shaped like apork tenderloin,[10] and weighs 8 to 10 ounces (230 to 280 g).[8]
Theflat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles:teres minor andinfraspinatus.
beef clod.
beef clod.
