Shoulder Clod
Also Known As: Chuck Shoulder Clod
Centered around the scapula or blade bone in the Chuck. Scapula is removed to make this a boneless subprimal.
Where This Cut Comes From:
Square-Cut 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 PrimalCuts From This Subprimal
Shoulder Clod Heart
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.
Shoulder Petite Tender
Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.
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