I've never cooked beef shoulder clod before but I figured at $1.60 /lb, I don't have much to lose. Briskets tend to have high levels of connective tissue, which require longer cooking times at low temperatures. It can weigh from 13 to 21 pounds, and in butcher-speak, is known as 114 NAMP. The major muscle in “meatier” short ribs (usually the three most anterior or toward the front of the rib) is the serratus ventralis muscle which tends to have a great deal of “intramuscular” fat commonly referred to as marbling. Perhaps all it needs is a little "brand image" makeover. Beef back ribs contain larger amounts of connective tissue, so slow, low temperature, and even high-moisture cooking is recommended. Beef Shoulder Clod vs Inside Round March 29, 2019, 08:19 PM My wife makes tamales that she sells and I am the prep man for the meat (damn), The standard that we do is pork using shoulder, We have been playing with a beef recipe using chuck roast however, I have been at Costco looking at beef shoulder clod and inside round. Since it's a thicker cut, it tends to not be smoky throughout, but the versions I tried had great crusty, smoky edges from the heat of the pit. Would appreciate any input on differences between doing a chuck roll or a shoulder clod. It's extra-juicy, which … Southern Living is part of the Meredith Home Group. (That's code for North American Meat Producers.) 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. Click for a hub of Extension resources related to the current COVID-19 situation. I picked up 18.60 pound USDA select beef shoulder clod at Costco Business Center. !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)? Get the recipe.. What you might not realize is that, sort of like Mickey Rooney, shoulder clod used to be a big star before getting relegated to supporting roles. Slow Cooker Brisket & Onions. A thick cut, it tends to be cooked fairly quickly—just four and a half hours on the hot pit at Kreuz. Barbecue Brisket Beef Clod Heart is a cut of beef that is not seen too often here on the West Coast. Before then, Texas meat markets would order entire forequarters of beef, carve off what they could sell as roasts, and smoke the leftover cuts—the chuck, the shoulder—on their barbecue pits. The fact that it's such a thick cut exacerbates that effect, given how long it takes for heat to travel through a piece of meat. RUB. https://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-brisket this link is to an external site that may or may not meet accessibility guidelines. They are typically 4-6 inches in length. Beef sirloin is another large section of the carcass that runs from the … From what I've read, you can smoke the shoulder clod similar to brisket or chuck roll. Serves: 8 / Preparation time: 30 minutes / Total time: 4 hours 30 minutes. Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. A thick cut, it tends to be cooked fairly quickly—just four and a half hours on the hot pit at Kreuz. The serratus ventralis muscle tends to have a great deal of “intramuscular” fat commonly referred to as marbling. The beef shoulder clod is fabricated from a beef chuck, or the shoulder area of a carcass. Or perhaps just "Beef Royale"—get the shoulder out of it altogether, lest Texans associate it with pulled pork. On top of knowing the cuts, there are USDA grades, private brands, grass-fed, natural, organic, heritage, and other different marketing terms that add a level of complexity to selection of the cuts to use in barbecuing. 'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+"://platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs"); The College of Agriculture and Life Sciences is the largest of its kind in the U.S. with 400 faculty members, including winners of prestigious awards like the Nobel, Wolf and World Food Prizes. A shoulder clod is the size of a volleyball, checking in somewhere between 15 and 20 pounds. Knowing the cuts of meat is important in understanding how best to cook products, how many servings you will get from them, their costs, and their versatility. ¼ cup Hungarian paprika. It's too bad you don't see clod at more places in Texas these days, for it's a real treat to have both brisket and shoulder side by side to get a little contrast in texture and flavor. https://barbecuebible.com/2015/08/21/beef-recipes-shoulder-clod Who says shoulder clod can't make a comeback? It provides students with hands-on involvement in developing solutions to today's issues like bioenergy, environmental sustainability, international food security, and youth development. The beef shoulder clod is fabricated from a beef chuck, or the shoulder area of a carcass. For the most part, cuts of meat to barbecue vary widely from region to region. 2 … Tougher, less valuable cuts benefited from the “low and slow” method of cookery common with barbecue. Texas Beef Brisket. These simple and spectacular Southern cakes deserve a comeback. Of the most tender part, and even high-moisture cooking is recommended thicker fat cover, which many enthusiasts. 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