Shoulder Clod Heart – Subsection Cut

The shoulder clod heart is a beef cut that comes from the shoulder clod subprimal. It’s the largest section of the shoulder clod, which butchers typically trim and cut into roasts or steaks. The meat from this area tends to be lean and tough, so it’s not great for quick, high-heat cooking unless you marinate it first. While it’s one of the more affordable cuts of beef, it requires much more patience and cooking skills to make it tender. However, if you’re comfortable with slow cooking or braising tougher cuts, the meat from the shoulder clod heart offers a beefy flavor, making it a good choice.