Shoulder Clod – Subprimal Cut

The shoulder clod is a subprimal cut of beef from the chuck primal located in the upper front section of the animal, centered around the scapula (shoulder blade) near the base of the neck and above the brisket. It’s a big, boneless piece made up of several muscles, so butchers usually break it down into three smaller cuts: the shoulder clod heart, the shoulder petite tender, and the top blade. These are then further cut into roasts and steaks.

The shoulder clod yields a range of cuts, from tender and well-marbled to lean and naturally tough, all with a nice flavor. For example, the flat iron steak, cut by the butcher from the top blade, is the second most tender muscle on the cow. Another excellent cut is the shoulder petite tender, which is similar to the tenderloin (slightly less tender but more flavorful). In contrast, the shoulder clod heart yields steaks and roasts that are naturally tougher, making them ideal for low-and-slow cooking. Overall, the shoulder clod subprimal is a highly versatile cut that offers a wide range of quality muscles.