39K views · 683 reactions | Breaking down a beef shoulder clod in different sections | Meatdad | Facebook
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39K views · 683 reactions | Breaking down a beef shoulder clod in diffe…
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1.2K reactions · 147 shares | Chef Sergio Jimenez breaks down a Chairman's Reserve Meats shoulder clod from Tyson Fresh Meats Foodservice Team into the top blade, flat iron steak, shoulder petite tender, chuck roast, and arm chuck steak and uses each of these five high-quality cuts to make a delicious dish. #chefsroll #rollwithus #trustchefseries #choosechairmans #chairmansreserve #tysonfreshmeatsfoodservice #tysonfreshmeats #crfeaturestyson | Chef's Roll | Facebook
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1.2K reactions · 147 shares | Chef Sergio Jimenez breaks down a Ch…
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If you go to a restaurant store or a Costco look for a shoulder 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.[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.#m
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