Beef clod

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Beef shoulder clod
US Beef cuts.svg
Beef cuts

The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.[1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.[2]

Beef clod is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking.[3] Beef clod may also be prepared with moist heat or braising.[4][5]

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References[edit]

  1. ^ Culinary Institute of America & Thomas Schneller (2009). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. pp. 66–68. ISBN 9781428319943. Retrieved 16 May 2018.
  2. ^ Adam Danforth (2014). Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Storey Publishing. pp. 165–183. ISBN 9781612121833. Retrieved 16 May 2018.
  3. ^ Steven Raichlen (2003). BBQ USA: 425 Fiery Recipes from All Across America. Workman Publishing. pp. 164–166. ISBN 9780761120155. Retrieved 16 May 2018.
  4. ^ John Perkins (1796). Every Woman Her Own House-keeper; Or, The Ladies' Library: Containing the Cheapest and Most Extensive System of Cookery Ever Offered to the Public. James Ridgway. pp. 66–67. Retrieved 16 May 2018.
  5. ^ Bruce Aidells & Denis Kelly (2001). The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal. Houghton Mifflin Harcourt. pp. 190–192. ISBN 9780547347608. Retrieved 16 May 2018.