Beef clod explained

Beef shoulder clod
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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, along with beef brisket, 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]

Shoulder tender

A shoulder tender[6] [7] also called beef shoulder petite tender,[8] beef shoulder tender petite roast,[9] bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be "white-tablecloth quality",[10] being a similar quality to filet mignon, but less expensive.[11] It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions (after being roasted or grilled whole). It is shaped like a pork tenderloin, and weighs 8oz10oz.

The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.

See also

External links

Notes and References

  1. Book: Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization . Culinary Institute of America . Thomas Schneller . amp . Cengage Learning . 2009 . 66–68 . 9781428319943 . 16 May 2018 .
  2. Book: Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Adam Danforth . Storey Publishing . 2014 . 165–183 . 9781612121833 . 16 May 2018 .
  3. Book: BBQ USA: 425 Fiery Recipes from All Across America . Steven Raichlen . Workman Publishing . registration . beef clod. . 2003 . 164 - 166 . 9780761120155 . 16 May 2018 .
  4. Book: Every Woman Her Own House-keeper; Or, The Ladies' Library: Containing the Cheapest and Most Extensive System of Cookery Ever Offered to the Public . John Perkins . James Ridgway . beef clod. . 1796 . 66 - 67 . 16 May 2018 .
  5. Book: The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal. Bruce Aidells . Denis Kelly . amp . Houghton Mifflin Harcourt . 2001 . 190–192 . 9780547347608 . 16 May 2018.
  6. Web site: U.S. Wellness Meats — Our Animals Eat Right So You Can Too. . 2010-06-05 . US Wellness Meats.
  7. Web site: Deli Brands of America - Product View . 2010-06-05 . 2007 . Deli Brands of America . https://web.archive.org/web/20110709011305/http://www.delibrandsofamerica.com/showproduct.php?id=60244 . 2011-07-09 . dead .
  8. Web site: BCC - Beef Shoulder Petite Tender . 2010-06-05 . Beef Culinary Center . Cattlemen's Beef Board and National Cattlemen's Beef Association.
  9. Web site: BIG - Petite Tender . 2010-06-05 . Beef Innovations Group . Cattlemen's Beef Board and National Cattlemen's Beef Association . https://web.archive.org/web/20080605003255/http://www.beefinnovationsgroup.com/petitetender.aspx . 2008-06-05.
  10. Web site: What's Your Beef? . 2010-06-05 . Beriau . Mickey . 2001-09-01 . Food Product Design . Virgo Publishing LLC.
  11. Web site: Beef Stakes . 2010-06-05 . Friedland . Ann . 2004-01-01 . Food Management . Penton Media Inc . https://web.archive.org/web/20100221020029/http://food-management.com/food_feature/fm_imp_1821/ . 2010-02-21 . dead .

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