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South Hill, Virginia

I like the beef names thing but what part of the cow does the "clod" come from? Is this a yankee thing or is just a generic name for an unidentifiable piece of meat?

7/25/2002 3:48:38 PM

Ga.

LOL,,me and someone else were wondering if it was a new cut ,,or either a NE thang.....

7/25/2002 4:32:35 PM

North Ga

Look in the photo gallery guys. And get ready to make some tough ass stew!!! and or Johns Pumpkin!!! Clod!

7/25/2002 5:53:23 PM

South Hill, Virginia

I saw that Pappy! LMAO! Sorry John, for doubting your knowledge of fine meats:) I think the next one should be named Brisket.

7/25/2002 6:29:45 PM

In the shade - PDX, OR

That is hysterical! I can't wait to get a look at John's pumpkins when has the new naming structure in place.
Brisket, filet, short rib and sirloin - which one is gonna be the thousand pounder? LOL - Ceis

7/25/2002 6:47:37 PM

CT

One has to be called Angus or heffer or bessy.

7/25/2002 10:22:06 PM

Long Island,New York

Chuck

7/25/2002 10:36:53 PM

Connecticut, USA

The Clod is from the shoulder. Good for stew, sandwich steaks, cube steaks, and Shoulder London Broil. As far as roasts go, it can be rolled into a nice oven roast.

I am most fond of Shoulder London Broil as it is a cheaper cut with a lot of flavor and not much fat. It is a great steak for a marinade.

Can you tell I worked in a butcher shop for a stint?

7/30/2002 6:39:09 PM