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Shoulder Clod:
Don't Call it a Comeback
Published: August 13, 2024
A workhorse cut of beef, the amazing flavor and versatility of the shoulder clod are often overlooked. Until now.
There are superstars in the world of beef: the ribeye, the New York strip and of course, the beloved T-bone.
And then there’s the shoulder clod, a lesser-known performer.
So, what is beef shoulder clod? It’s a hefty cut of five distinct muscles fabricated into top blade, shoulder center and shoulder center cuts, with the remaining two typically being used for ground beef or stew meat.
Peculiarly named, inexpensive and toughened up over a lifetime of use, the shoulder clod may not be the first thing that jumps to mind when planning out a menu. But at second glance, it very well could be the secret weapon in your culinary arsenal. And since 69% of consumers eat beef at least once a week,1 you may want to think about adding more beef applications to your menu with this versatile and cost-efficient option.
69% of consumers eat beef at least once a week.1
The Original Star of Texas BBQ
Whole shoulder clod is the original go-to cut for Texas BBQ. A lean cut, but packing huge flavor, its availability and versatility put it in a prime position to make a comeback as the BBQ champ. Smoked shoulder clod packs a bold, beefy flavor and unlike brisket, you get a crisp, salty prime rib-like crust. That means shoulder clod BBQ could add a downhome distinction to your menu.
The flat iron has seen 5% menu growth in the last 12 months.2
Three Steaks in One
The shoulder clod can be separated into flat iron, petite tender and ranch steaks. Let’s break them down.
You may have already heard about the flat iron. It’s the product of a joint initiative between the University of Nebraska and the University of Florida.3 Researchers devised an innovative way to trim the connective tissue resulting in this tender, delicious cut.
Second in tenderness to filet mignon, the flat iron is well-marbled, richly flavored and juicy. Great on the grill, under the broiler or pan-seared in a skillet, its uniform thickness provides an even-cook through. No wonder it’s seen 5% menu growth in the last 12 months.2
Then there’s the teres major, more commonly known as the petite tender steak. You’ll find great flavor as well as tremendous profit potential with this beef cut. This juicy, tender cut can run as much as 50% less than traditional beef tenderloin, depending on beef market pricing and availability.
Rounding out the trio is the ranch steak, also growing in menu penetration with a 12% increase over the last 12 months.2 Cut across the grain from the shoulder clod arm roast, one of the ranch steak’s biggest strengths is its versatility. Best when marinated and cooked medium-rare, ranch steak is ideal for stir-fry, lo mein, grilled entrées, salads, pho and more.
Ranch steak is also growing in menu penetration with a 12% increase over the last 12 months.2
Why Stop There? Start Experimenting!
Shoulder clod uses go beyond BBQ and steak applications. Clod heart can also be used as ground beef, cubed steak and sliced and diced meat. Sliced clod heart yakitori? Go for it. Or how about diced clod heart chicken fried steak nuggets? For finer dining applications, think shoulder clod steak or shoulder clod roast. There’s no limit to the menu ideas for this beef bigshot. Take this cut and run with it!
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Sources:
1. Technomic, COP: Beef & Pork Consumer Trend Report, 2024
2. Datassential, Menu Trends, 2024
3. University of Florida News, 2007
