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Beef clod

Cut of beef

Summary

Cut of beef

FieldValue
nameBeef shoulder clod
imageUS Beef cuts.svg
captionBeef cuts
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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. 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.

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. Beef clod may also be prepared with moist heat or braising.

Shoulder tender

A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, 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", being a similar quality to filet mignon, but cheaper. It is rarely 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 8 to.

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

References

References

  1. (2009). "Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization". Cengage Learning.
  2. Adam Danforth. (2014). "Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering". Storey Publishing.
  3. Steven Raichlen. (2003). "BBQ USA: 425 Fiery Recipes from All Across America". Workman Publishing.
  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.
  5. (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.
  6. "U.S. Wellness Meats — Our Animals Eat Right So You Can Too.". US Wellness Meats.
  7. (2007). "Deli Brands of America - Product View". Deli Brands of America.
  8. "BCC - Beef Shoulder Petite Tender". Cattlemen's Beef Board and National Cattlemen's Beef Association.
  9. "BIG - Petite Tender". Cattlemen's Beef Board and National Cattlemen's Beef Association.
  10. Beriau, Mickey. (2001-09-01). "What's Your Beef?". Virgo Publishing LLC.
  11. Friedland, Ann. (2004-01-01). "Beef Stakes". Penton Media Inc.
Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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