Meat
Clod
Shoulder clod is a large chuck muscle group used for pot roast, stew, and some regional roasting when from tender cattle. It contains several seams; skilled cutters separate steaks or leave the clod whole for the oven with moist heat. Flavour is deep shoulder beef. It is prized as a big braising joint for crowds and for value. Cook covered with liquid or steam; slice or shred when tender. Not a hot-and-fast steak cut unless further seamed into modern value steaks.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 5.24 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.35 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 70.2 mg
- Sodium 59.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 63 g
- Energy 188 kcal
- Water 63 g
- Protein 20.9 g
- Fat 11.6 g
- Saturated Fat 5.24 g
- Monounsaturated Fat 5.35 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.15 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.92 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 303 mg
- Major Minerals 302 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.92 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Clod of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
US cut charts listed shoulder clod as a major chuck roast and fabrication item.
Food service used clod for pot roast and shredded beef applications.