The shoulder clod is also known as the cross rib, long cut clod, short cut clod or clod heart. Removal or retention of clod tender and/or flat iron. Removal of fat cover and only a small amount of trimming required on connective tissue and silverskin. A visually lean, moderately tender slow roasting or simmering steak option.
Know Your Beef Cuts: Shoulder Clod For Country: United States. City: Baltimore, Denton, Fayetteville, Glendale, San Mateo
