There’s a good chance you have never heard of this cut of meat: Beef Shoulder, also called beef clod and beef chuck. It refers to the shoulder and neck region of the cow. The beef shoulder is relatively tender and one of the cheapest cuts of beef.
Beef shoulder clod consists of a large muscle system and some fat that covers the muscles. It can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef shoulder clod is to cook it with moist heat or braising.
Long slow smoking also provides acceptable results. Whereas braising makes this cut more tender and offers greater menu variety for pot roasts, soups and shredded fillings.
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You can have more information on beef cuts in the Chuck family section.