Beef clod

Beef Clod

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.

Etymology

The term "clod" is derived from the Old English 'clod' meaning 'lump,' and it was originally used to refer to a lump of meat. The term "beef" is from the Latin 'bovīnus', related to the word 'bovine'.

Cuts of Beef Clod

The beef clod is divided into three sections: the shoulder center (also known as the Ranch Steak), shoulder tender (also known as the Teres Major Steak), and shoulder top blade (also known as the Flat Iron Steak).

Shoulder Center (Ranch Steak)

The shoulder center, or Ranch Steak, is a cut of beef that is known for its rich flavor. It is typically cooked by grilling or broiling.

Shoulder Tender (Teres Major Steak)

The shoulder tender, also known as the Teres Major Steak, is a cut of beef that is considered to be the second most tender cut of beef, with the Filet Mignon being the first. It is typically cooked by grilling, broiling, or roasting.

Shoulder Top Blade (Flat Iron Steak)

The shoulder top blade, or Flat Iron Steak, is a cut of beef that is known for its rich flavor and tenderness. It is typically cooked by grilling or broiling.

Cooking Methods

Beef clod can be prepared using various cooking methods, including roasting, grilling, smoking, or braising. It can also be used in a variety of dishes, such as pot roast, stew, or beef bourguignon.

See Also

• Beef
• Chuck Steak
• Roast Beef
• Beefsteak

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  US Beef cuts