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Editing Beef clod

Revision as of 15:47, 21 December 2023 by FoodBookSysop (talk | contribs) (Created page with "The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.[1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale. Category:Meat Cuts")
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