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Clod
Jun 22, 2009 9:53:37 GMT -5
Post by sluggo on Jun 22, 2009 9:53:37 GMT -5
I am new to this cut, they called it Clod, that is a beef shoulder, should be about 22#. I hear it is real popular in Texas, but I never heard of it here. Any thoughts or suggestions? If I wanted to buy some here, what would I tell the butcher? especially if they are not familiar with the cut. they say to cook it low and slow, just like a pork shoulder (butts), any ideas on how to cook it??
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Clod
Jun 22, 2009 10:50:08 GMT -5
Post by BBQ Butcher on Jun 22, 2009 10:50:08 GMT -5
I am new to this cut, they called it Clod, that is a beef shoulder, should be about 22#. I hear it is real popular in Texas, but I never heard of it here. Any thoughts or suggestions? If I wanted to buy some here, what would I tell the butcher? especially if they are not familiar with the cut. they say to cook it low and slow, just like a pork shoulder (butts), any ideas on how to cook it?? This link should help you out.... Beef Shoulder ClodTell him you want exactly that....a whole Beef Chuck Shoulder Clod, IMPS/NAMP 114. Good luck and have fun
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Clod
Jul 3, 2009 8:29:34 GMT -5
Post by sluggo on Jul 3, 2009 8:29:34 GMT -5
Sam had something called beef chuck roll 15#said it was from the shoulder I took it. How close did I get. Price was right $2/lb they had no idea about the cut numbers you gave. Cooking now I guess taste is what matters
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Clod
Jul 3, 2009 9:28:33 GMT -5
Post by BBQ Butcher on Jul 3, 2009 9:28:33 GMT -5
Sam had something called beef chuck roll 15#said it was from the shoulder I took it. How close did I get. Price was right $2/lb they had no idea about the cut numbers you gave. Cooking now I guess taste is what matters Well, the Chuck Roll is exactly what it says...The "Chuck Roll" is basically the whole boneless Chuck portion of the frontquarter of beef, minus the Shoulder Clod. It is trimmed to make a uniform "roll". It is usually tied or netted and weighs in at 13-22 lbs, as a rule. Makes a great Pot Roast, BBQ'ed Beef, Stew Beef and Ground Chuck Burger. Too bad Sam's/Costco/BJ's and most of the large chains have meat personnel that don't know schitt from Shinola. But, that's why I'm here. Parts of your Chuck Roll (the Eye) will be tender, while other parts may be a little chewy. All of it will taste good, however.
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