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A1Butcher


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Shoulder clods
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I have a project coming up next week to try and utilize short cut shoulder clods and was wondering if anyone has some knowlege on what I could possibly make them into.



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littlebit_of_pleasure


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Do you mean retail cuts



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A1Butcher


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We deal mainly with resturants and hotels but yea, retail is a starting point. I have to come up with a way to market all these angus clods we have, by Monday.

Any suggestions will be welcomed



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qualitycuts


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do you mean parking them like for the supermarkets.

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A1Butcher


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qualitycuts wrote:

do you mean parking them like for the supermarkets.

 

 We will be trying to sell them to resturants mainly. Don't sell to the retail market yet, but that is just around the corner soon.

We are trying to get rid of the lower cuts for our suppliers (ie: petite tenders, hanger tenders and clods). They slaughter for our Angus program and are having trouble getting good $$ for certain cuts and we said we'd try to help the out and find a market for these cuts at the Hotel/resturant level.



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Big Beef


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I cut clod steaks.
Marinated and grilled to medium rare or medium they are awesome
Also if marinated in a Carne Asada marinade and grilled, then sliced thin the steaks make great fajitas


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Joe Parajecki

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RE: Shoulder clods
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Hi A1butcher,

I'll try to help you out.   For resturants I don't think shoulder steak or shoulder roast will have much use.  Clods might come in more handy for beef soup or stew so get lots of chunks out of them for that.   also if you defat it and cut it out of the seams you can cut into nice 2 inch wide by 4 inch long and 1 inch thick strips.  those could be popular for a resturant and finally they'll need alot of ground chuck alot of resturants are known for their angus ground chuck thats what you'll be able to provide with those clods.



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butcher29


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grind them for resturant hit up burger joints...

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A1Butcher


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fdarn wrote:

Hi A1butcher,

I'll try to help you out.   For resturants I don't think shoulder steak or shoulder roast will have much use.  Clods might come in more handy for beef soup or stew so get lots of chunks out of them for that.   also if you defat it and cut it out of the seams you can cut into nice 2 inch wide by 4 inch long and 1 inch thick strips.  those could be popular for a resturant and finally they'll need alot of ground chuck alot of resturants are known for their angus ground chuck thats what you'll be able to provide with those clods.

 Thanks MAN! Great advise.

I need all the help I can get! I'm unnder the gun here.

 



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A1Butcher


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butcher29 wrote:

grind them for resturant hit up burger joints...

 

 We have so many Grinds and burgers on the go right now( 16 burgers and 12 grinds), its insane...  LOL... The last thing is another one! 



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butcher29


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what about selling them to a asian resturant even asian market they use alotta cheaper cuts

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butcher29


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i would call around see if i could unload them in whole peices even mom and pop stores they might take some off you that stuff sells good in cheaper areas



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A1Butcher


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butcher29 wrote:

i would call around see if i could unload them in whole peices even mom and pop stores they might take some off you that stuff sells good in cheaper areas

 

That might be a good idea to sell the whole pcs off. I talked to an old cutter I know (71 yrs) on he said they are amazing when slow smoked.

I'm doing steak yeild tests on monday and cook some off and see what they are like that way. I will post the results here when I do it. 

Hell.. Maybe a quick video link also.  LOL



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butcher29


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whats the grade?

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wyatt


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I am not sure if this will help or if this is what you are asking. But on the shoulder I take the Flat Iron and make short ribs and flat Iron Steaks. I sell the hell out of Flat Irons. I take the rest of the shoulder and turn them into Cross Rib Roast and Ranch Steaks. I also wil be able to get stew out of what I have left over of the the ends. The best part of the Clod is the Short Plate.



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mimeatguy


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Not sure how well these items would be for whsle but we take top blade for petite stk or flat iron and use clod hearts for:stew meat, cube stk, swiss stk, country style fingers, english stk or roast, fajihta meat, stir fry, or strog. I think that's it other than grind. 



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butcher29


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mimeatguy.......is that your cutting room in the picture you are in?.......if it is i wish i had bar stools..lol

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mimeatguy


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butcher29 wrote:

mimeatguy.......is that your cutting room in the picture you are in?.......if it is i wish i had bar stools..lol

 Yup that's my shop at the house after my day job is done. and every once in a while after a 16 hr day or so I sit on that stool fire one up and have an Ice cold adult beverage or two! then pass out for a few hrs get up and do it again! just livin' the dream ya know. lmao! Not for much longer tho.

 



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Meat Monkey


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Chuck meat is real popular for the hispanic population. Trim them them very lean and slice them extra, extra thin for carne asada and even some of your higher end Mexican restaurants might be interested.

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masteryeti


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Stew meat. Slow smoked clod is great. If the shoulder tender is still attached (doubtful) that makes a great "petite" roast. It's perfectly portioned. Clod heart is really pretty tasty but it's a slow cooked sort of thing. If the top blade is still attached (doubtful) use it for saurbraten. Market it as such. You could push it as a short rib or flat iron but the labor in seaming out the flat iron will kill you and margin will fold. Selling the whole piece is the most advantageous.

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jsummers


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mimeatguy, I can relate! but whatcha mean "not for much longer"? giving up the dream?

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butcher29


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a1 butcher what did you ever end up doing with all your clods just curious

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kingofcubes


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I would think if you're trying for the restaurant market Ranch steaks would be the way to go, also try pushing them as an alternative to tri-tip for sandwiches, also great smoked like a brisket maybe


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Mosley


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When I first read the heading I thought "Finally! A forum of people that hate Shoulder Clods as much as I do!" But alas...it's about finding different ways to retail it :( Lol
I sold it to asian ladies who owned restaurants in the Little Rock area. They loved it's cheap price and never complained about the particular cut being horrible. Other than that...Flat Iron, Nice roasts out of the heart of it, Blade roasts, and other assortments *i.e. stew, steak fingers, diet lean stew, etc..*.
I did have a customer want shoulder steaks cut 1 1/2 inches thick to grill. I told him that I've never been able to make that particular cut edible on the grill, after he insisted that he was "The Man" I conceded because the customer is always right............
The next day he returned them, and wanted his money back stating they were tough because they were so low grade *they were choice, btw*. Am I the only one that thinks it's sacraligious to grill this kind of craziness? I'm sure someone out there can make them great, but I am not that guy.

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masteryeti


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Clod isn't bad. You just have to cook it right. You have to bbq clod heart or stew it.


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