Shoulder Clod Arm Roast | Lean

Also Known As: Boneless English Roast; Book Roast; Chuck 7-Bone Pot Roast; Chuck Arm Pot Roast; Chuck Blade Pot Roast; Chuck Pot Roast; Clod Roast; Cross Rib Roast ; Shoulder Pot Roast; Shoulder Roast

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.
Butcher's Note

Commonly referred to as Clod Heart. Leave whole or cut into roasts, but remove large connective tissue to assist with tenderness.

Where This Cut Comes From:

Chuck Primal

Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

Explore This Primal

Cooking Methods:

Cuts From This Subsection

Good value and ideal to slow-cook for the most tender finish.

Affordable, lean and versatile. Good for grilling or broiling.

An inexpensive chuck cut with good flavor. Slow-cook or marinate before grilling.

Economical and flavorful. Best when slow-cooked.

An inexpensive chuck cut with good flavor and good for roasting.

Supply Chain Information

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