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Beef Clod/Chuck?

post #1 of 9
Thread Starter 

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?th_dunno-1[1].gif

 

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

post #2 of 9
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.

http://youtu.be/2k7uKghTWV0
post #3 of 9

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.

post #4 of 9

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 !!!

post #5 of 9
Quote:
Originally Posted by SQWIB View Post
 

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?th_dunno-1[1].gif

 

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


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


Edited by Bearcarver - 1/21/16 at 3:16pm
post #6 of 9
I have been considering it for making hamburger. Which I have heard it is good for and cheaper than Chuck.
post #7 of 9

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.

post #8 of 9
Thread Starter 

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.

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 


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

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

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