Beef Clod/Chuck?

Discussion in 'Beef' started by sqwib, Jan 21, 2016.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Any body have experience with beef clod, what is the difference between beef clod and chuck? I know its from the shoulder but isn't that chuck? Are these one in the same?[​IMG]

    Anyhow I was curious if anyone has used this piece of meat for slicing? If it's straight up chuck I'll pass.
     
  2. johnnyb54

    johnnyb54 Smoke Blower

    SQWIB, I haven't pulled the trigger on a chuck roll yet but it is definitely in my future. I found a few videos on chuck roll and shoulder clod on YouTube. I really like the way this chick roll was butched. Hope this helps and keep us up to date on what you buy and butcher.

     
  3. arkage82

    arkage82 Fire Starter

    The clod is cut from the shoulder, which is considered to be a part of the chuck. While a chuck roll is the extension of the same muscle that the ribeye comes from, along with all of the connecting neck muscles and layers, the clod is the muscles of the upper arm- namely the bicep and tricep group. 

    We have had good success with separating these arm muscle groups into individual cuts and they cook up quite tender when done low and slow. When bundled all together, there can be interconnective tissue that canbe undesirable, and each piece may or may not cook at the same

    Remember, bovine use their front legs for motion, so the muscles are generaly more dense and can be tougher than the hind legs. (The farther from the hooves and the horns, the more tender- as a general rule.).

    Personally, when I process a front quarter, I make sure to trim, roll and tie the tricep (what I call a Bolar). and same with a bicep (Fish Roast). Excellent Dutch Oven fodder.
     
  4. I've used them for pot roast and had them sliced into steaks. My take on them : as a roast, far leaner than the chuck roll, ever so slightly tougher than the roll, still quite tasty and stringy texture.  As a steak : tastey and tender if grilled to absolutely no more than med (preferrably med/rare), can be cooked beyond that if you cook low and slow with good results.

     Never tried smoked ...YET !!!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey SQWIB,

    I went to school with a couple Clods, and a Chuck. Chuck's real name was Charlie, and he wasn't a Clod.

    None of the Clods were Chucks, so I would have to say they were not exactly the same.

    Bear
     
    Last edited: Jan 21, 2016
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have been considering it for making hamburger. Which I have heard it is good for and cheaper than Chuck.
     
  7. Once in a great while I have to use them for burger at the store. Man, that makes some pretty and fairly lean looking burger.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Thanks guys, next time at the RD I think I'll grab one and smoke it for slicing and pulling, I'll let you know how it turns out.
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    My schoolmates were clods too but I think that was because they were SMOKED!
     

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