A little Shoulder Clod for supper....

The Clod best as I can decribe it is the Cap of the shoulder... Not many of the primal charts show the Clod... basically its from the Chuck Primal and has half a dozen names... Its considered one of the cheapest cuts of meat and is usually used for groud chuck which in my mind is a complete waste of what I now know is a kick as roast..  I took this one to about 140 then let it rest for about 20min in a cooler while I made up a batch of cornbread.. I sliced it across the grain in 1/2" slices... after dinner I let it cool down in an ice bath and then shaved about half of the remaing portion extremely thin for some bbq beef sandwiches for work this week.  From what Im reading elsewhere you can take it to the 200 range and pull 90% of it then shave the very inner part for sammies... One thing I did notice is that both sides of the clod have a VERY thick piece of silver skin on them but with a sharp knife you can trim it off with little to now waste. As this was my first I was paying close attention to the actual meat and there are 3 distinct muscle groups in this cut... one of them is fairly thing and runs the length of the clod. This clod had a piece of connective tissue that was about 3/8" thick when I sliced the clod it was very evident but was not overly unappealing and could be trimmed out prior to serving if you wanted to..

All in all I dont know that I will ever buy another chuck roast for shredded beef sammies...