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clod vs. brisket?
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Bordello
Posts: 5,926
Does anyone know how beef shoulder clods compare to brisket??? Taste,texture or???
Looking at slicing not pulling.
Thanks,
Bordello
Looking at slicing not pulling.
Thanks,
Bordello
Comments
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Can't, and won't try to explain,....but I love the clod. Much thicker, and obviously more fat, but I'm certainly not a "flat" person. All meat doesn't feed my gall bladder like the point or clod does. Kruetz's Market; one of Texas' best specializes in them.
http://www.pigtrip.net/thoughts-HillCountry.htm
FlabbyRanger -
Thanks, nice link.
How do you egg your clods? Do you slice or pull? Anything else I should know??? I have done some searching and know to cook as a brisket.
Thanks,
Bordello -
Depends on what is being called a CLOD. If it is the Shoulder Clod as called by Iowa Beef Producers this is the English roast or Shoulder roast. Was sold as arm roast if the bone was left in. Part of the Chuck not part of the Brisket. If it is shoulder clod it is a very lean muscle. Good pot roast material.
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Not sure at this point, am going to Costco today so will look again. Thanks for your input. I see it comes as item 114,114a to 114e depending on the cut.
Regards,
Bordello -
unconundrum slices chuck, not sure if he uses clod or roll. took me a while to remember who did it, you dont see it often, i would probably look at the center of the chuck roll and get a good clean cut of chuck eye roast from it to try
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=469917fukahwee maineyou can lead a fish to water but you can not make him drink it -
That's a whole chuck Roll from Sam's... I'm not familiar with a "clod" but I'll be on the lookout for one
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Thanks Fishlessman, that helps as well. Thought I might try something new just for the eggsperience. :unsure: :unsure: :ohmy:
Regards,
Bordello -
You seem to know more about this then I so here is a little help. LOL Well, maybe. :( :silly: :ohmy:
Darn, almost forgot the link. :(
http://www.beeffoodservice.com/Cuts/Info.aspx?code=9
Cheers,
Bordello -
Here's one more for anyone looking for more info.
http://www.boboros.com/meatfaqs/meatfaqs-032-shoulder-clod.htm
Cheers,
Bordello
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