You'll sometimes see these called petite shoulder tenders or petite tender medallions. It’s one of the beef cuts with the best price-value relationship, and is equally versatile and flavorful. Steaks are best cut across the grain with connective tissue removed to improve tenderness. Traditional Dishes for Clod Roast. Pull it, chop it, mix a little of your favorite BBQ sauce in the meat and serve on your favorite bun. Smoked Beef Ribs Recipe (BBQ Beef Ribs) They are cooked in the similar fashion as a beef … The top blade (or infraspinatus) muscle is quite a tender piece of meat. This technique can make inexpensive cuts like shoulder clod roast similar to premium cuts of beef. Stir to coat beef cubes. Lightly sprinkle Worcestershire Sauce over both sides. Brisket can't hold a candle to shoulder clod. It is not advised that you go below 130ºF with this type of cut. 2. Illustration: Michela Buttignol. Get daily tips and expert advice to help you take your cooking skills to the next level. One of them is called the shoulder clod; the other is called the chuck roll. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler. To do this, a butcher needs to slice lengthwise along the entire length of the top blade, removing the meat above that center strip, then flip it over and do the same for the bottom side. We had our local butcher separate out the shoulder clod arm roast for this recipe, and we made a Texas style beef clod roast for French dip sandwiches. Rest, slice the, and serve. Letting the slow cooker do all the work makes getting dinner ready a hassle-free event. The swissing machine is designed to tenderize very tough cuts of meat, so this should give you an idea that ranch steaks are not naturally tender (although they do have nice beef flavor). Top beef shoulder clod steak recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. The beef chuck primal cut is a massive piece of meat, and it's divided into two major subprimals. Total Carbohydrate Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe 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. Remove silver skin. Brown the beef cubes on one side, then turn the beef cubes and add salt and pepper to taste, and brown, leaving the center of the meat on the rare side. Because it's tender, it can be roasted whole, butterflied and cooked on the grill, or sliced into medallions. They're actually pretty tender, and because they've had that tough seam of gristle removed, you can cook them on the grill. Shoulder steaks are often run through a mechanical tenderizer called a meat cuber (sometimes called a swissing machine) to make cube steak or swiss steak. Sous Vide Shoulder Clod Roast Recipe/Time These sections are then sliced into individual flat iron steaks. One of them is called the shoulder clod; the other is called the chuck roll. Wrap in plastic and rest for 1 hour at room temperature. To remove that, the shoulder center needs to be divided into two sections. The only time I have heard of beef clod is on a travel shows about bbq. 10 Best Steaks to Grill for Perfectly Juicy Results, A Guide to Beef Roasts and the Best Ways to Cook Them. Enjoy! For a 3 to 4 lb. Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle. Add a sliced onion and several peeled garlic cloves to the pot and stir. It's a very large muscle, separated by a thick piece of connective sinew. The only problem is that it has a long seam of tough connective tissue running all the way through it. The other two–sometimes referred to as the "clod lifter meat" and the "nose"–come under the category of so-called "accessory muscles," which means they're not good for much of anything other than ground beef or stew meat. The shoulder tender (or teres major) is a small but very tender muscle. Then there's beef shoulder clod, which is, at best, a bit character actor, getting upstaged by smoked sausage and even turkey. For extra flavor, add seasonings and spices such as thyme, pepper and bay leaf. The shoulder center (or triceps brachii) is also called the shoulder heart or shoulder arm. Beef clod consists of large muscle system and some fat which covers the muscle system. As always, beware of cooking any "roast" which can also be sold as stew meat. Spray an 8 quart slow cooker with a non stick spray. Coat the roast with salt and pepper, and place it on a wire rack in a baking dish. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy. Crock Pot recipes are one of our favorite go-to family dinners. Line cooking pan with foil or place clod heart in oven roasting bag, pour marinade over the meat, cover with foil or seal bag. These days you might see them described as ranch steaks, which is the beef industry's way of making them sound appealing, but in the old days, they were called shoulder steaks, shoulder center steaks, or arm steaks. The Certified Angus Beef's beef shoulder roast cooking method begins by preheating an oven to 500 degrees Fahrenheit. (This can also be accomplished manually using a tenderizing mallet.) On a recent swing through central Texas, though, I finally got to sample the clod at places like Kreuz Market and Smitty's Market, both in Lockhart, and I came away quite impressed. For braising, you need to brown the clod steak first then cook it in any liquid you like. Place roast on top of veggies. 17 Go-To Crock Pot Dinner Recipes. Another way of fabricating (butcher language for breaking down the animal into cuts of meat) the top blade is to make it into flat iron steaks. The larger of these two sections, called the long head, can more or less be squared off and sliced across the grain into steaks or roasts. This dish uses a lot of spice, so please be sure to adjust to your taste. Combine the kosher salt, black pepper, granulated garlic, granulated onions and hot pepper flakes into a bowl and use to generously season the beef shoulder clod on all sides; Place the beef shoulder clod into your smoker and toss a few wood chunks onto hot coals for smoking; Cook the beef shoulder clod until the internal temperature of the meat reach 200°F using an instant read thermometer; Cooking time should be around 12 to 14 hours Pot Roast. If you do grill them, do it quickly so that they don't overcook. Shoulder Clod Arm Roast. Sometimes you'll see a cut labeled blade steaks, which are made by simply slicing sections straight across the top blade muscle. The beef chuck primal cut is a massive piece of meat, and it's divided into two major subprimals. The point will be the most tender part, and you can even use it as pulled beef for sandwiches. This makes blade steaks fine for braising but not ideal for grilling. Separating the shoulder clod from the beef chuck requires cutting around and extracting the upper arm bone called the humerus, and then carefully cutting the muscle away from the shoulder blade bone. However, due to the work required to extract and trim the meat to prepare it for sale, the shoulder tender is not readily available in the meat case. 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