Shoulder Clod

Also Known As: Chuck Shoulder Clod

This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. The remaining two are generally used for Ground Beef or Stew Meat.

Butcher's Note

Centered around the scapula or blade bone in the Chuck. Scapula is removed to make this a boneless subprimal.

Industry Ids ?

IMPS/NAMP - 114

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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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.

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Cuts 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.

Braising
Pressure Cooking

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Shoulder Petite Tender

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

22g PROTEIN
150 CALORIES
Grilling
Oven Roasting
Skillet to Oven
Indirect Grilling
Broiling
Smoking
Sous Vide

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Top Blade

Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks.

Braising

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Supply Chain Ordering & Pricing Details

Locate information on Supply Chain Ordering & Pricing Details on the new tool.

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