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Beef clod - any thoughts? - Page 2

post #21 of 39

Thanks for link... JC..

post #22 of 39

your welcome.

post #23 of 39

Here is a group of pictures that I did while I was at work one day on separating the top blade from the shoulder clod.

This first picture is of the shoulder clod.

 

 

This is a close-up of the top blade muscle.

 

Here is the top blade muscle separated from the clod.

 

The other side.

 

Here it is in relationship to a six-inch boning knife.

 

Here is a top blade all cleaned up.We call these Spencer roasts.

 

 off of  the large and I will usually take three cuts Which we will then separate out the Gristle seam In the middle.

From that we will cut up into cubes for stew

This is the gristle seam...Very tough and chewy. 

The rest of the top blade can be cut into steaks Like in the pictures below

 

 

 

 

The end piece can be cut into cubes for stew to as well.

 


I thought I had Some pictures of separating out the top blade muscle into flatiron steaks.

But apparently I don't.Sorry


Hope this helps.

SOB

post #24 of 39

"Here is a group of pictures that I did while I was at work one day on separating the top blade from the shoulder clod.

This first picture is of the shoulder clod".

I think I can handle that, with the help of the pics..Too bad no pics of the Flat Irons..Had a Flat Iron for dinner out the other night ,was pretty good.I just might give the Clod a try next time.

 

Thanks SmokingOhioButcher

Dan

post #25 of 39

Thanks ! I will see what I can do for some flat iron pics.

 

SOB

post #26 of 39

Hi All

I was at Restaurant Depot today Angus Chuck Rolls and Clods were 22 lbs and over. Way to big for me right now, plus with more snow coming 6"-12", it will be awhile before I can get to my smoker.

I did pick up a a 11 lbs Brisket. I will use some of the brisket for ground meat. The rest will go into the oven, either Weds night or Thursday morning.
Thanks Dan
PS I do see Beef prices going up a lot.

post #27 of 39
Quote:
Originally Posted by DanBono View Post
 

Hi All

I was at Restaurant Depot today Angus Chuck Rolls and Clods were 22 lbs and over. Way to big for me right now, plus with more snow coming 6"-12", it will be awhile before I can get to my smoker.

I did pick up a a 11 lbs Brisket. I will use some of the brisket for ground meat. The rest will go into the oven, either Weds night or Thursday morning.
Thanks Dan
PS I do see Beef prices going up a lot.

And Up and up and up! don't you know all us meat guys need some extra vacation money!

HAHA! HAHA! Look at me on the beach of maui

 

SOB

post #28 of 39

we were told in about 2 weeks prices should be coming back down"probably very slowly"

post #29 of 39

Hi All The prices at RD for the Chuck Roll/$3.73,Clods/$3.93. I would have to spend between,$75.00- $100.00, for a chunk of either.

I think I'll start with a smal lChuck Roast form my local market @$4.99 lb, and see how that works out.

Thanks Dan

post #30 of 39

Hi All Here is a link to my Brisket thread.

http://www.smokingmeatforums.com/t/157622/snowy-day-brisket

Thanks Dan

post #31 of 39
Quote:
Originally Posted by SmokingOhioButcher View Post
 

And Up and up and up! don't you know all us meat guys need some extra vacation money!

HAHA! HAHA! Look at me on the beach of maui

 

SOB

 

 

 

Hi All Thought this was an interesting read...http://www.star-telegram.com/2014/02/16/5574580/spiraling-beef-prices-causing.html?rh=1

Dan

post #32 of 39

HI All Which way would it be better to cut a shoulder clod or a chuck roll.I'm thinking of maybe cutting a 20 pounder in 4's.Some headed to the grinder for chop meat, the other for roasts.I would also like to get the Flat Irons from the clod before , cutting into 4's

1.With the direction of muscles.

2.Across the muscles.

 

Thanks Dan

post #33 of 39

Just saw your pics SOB,  Thank you, very helpful

post #34 of 39

HI All Maybe  I should have started this in a  NEW thread?

Thanks Dan

post #35 of 39

for the clod if you want flat irons the piece with the silver skin on it, it runs just about the length of the clod you can see it in the pictures ohiobutcher sent. trim that piece up then fillet it like a fish to get the grizzle out of middle, you should end up with two long flat irons then you can cut them any size you want, then trim up clod use that for your burger,then cut across grain for your roast, the chuck which is longer than wider you want to cut so your going across the narrower width so when your cutting it lay the chuck  so the longer side is parallel to your shoulders and just cut across as thick as you want the roast.hope this helps it's hard to explain without pictures. good luck  

post #36 of 39
Quote:
Originally Posted by smokerjim View Post
 

for the clod if you want flat irons the piece with the silver skin on it, it runs just about the length of the clod you can see it in the pictures ohiobutcher sent. trim that piece up then fillet it like a fish to get the grizzle out of middle, you should end up with two long flat irons then you can cut them any size you want, then trim up clod use that for your burger,then cut across grain for your roast, the chuck which is longer than wider you want to cut so your going across the narrower width so when your cutting it lay the chuck  so the longer side is parallel to your shoulders and just cut across as thick as you want the roast.hope this helps it's hard to explain without pictures. good luck  

HI Cut across the grain? Will I be able make out the grain.

Also Flat Irons are the same Top Blade steak?

Thanks Dan

post #37 of 39

you should be able to see the grain, basically flat irons are the same except the grizzle is cut out of them you can see the grizzle in the pictures, we cut the flat irons length way you should end up with 2 pieces maybe 12 inches long and 1/2 to 3/4 inch thick, while blade steaks are cut straight like the ones in the pictures, you can always just cut the blade  steaks then trim out the grizzle if you find that easier.

post #38 of 39

Hi Cutting across the grain would be cutting thru the muscles, instead cutting with the muscles?

Thanks Dan

post #39 of 39

right.it just makes it more tender.just look close and you can see which way the grain runs in meat and just cut across it instead of with it.

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