On Fri, 3 Jun 2016 18:14:19 -0700 (PDT), Nancy2
> wrote:

>
>What the heck is beef shoulder clod? I never heard of it.
>
>N. (In pretty good beef country)

It's a packer cut (about 15-20 pounds) found at restaurant supply
stores.
" Cut Description
•One of the more economical cuts, the Shoulder Clod is an outstanding
value for operators
•Versatile cut with delicious flavor and menuing opportunities that
take advantage of the trend toward homestyle foods
•Price-value relationships for chuck are best during summer months,
when wholesale chuck prices are at their lowest and retail prices
remain relatively stable Typically, demand for chuck cuts rises in the
fall and winter months.
•View cutting instructions here "

From wikipedia
"The beef clod or shoulder is one of the cheapest cuts of beef and is
taken from the shoulder region of the cattle. This is why it is
sometimes called chuck or shoulder clod. Beef clod consists of a large
muscle system and some fat that covers the muscles. Beef clod can be
prepared in a variety of methods both dry and moist, but the most
recommended method to cook beef clod is to cook it with moist heat or
braising. Long slow smoking also provides acceptable results"
Pictures:
http://www.bing.com/images/search?q=...2E&FORM=IQFRBA
and
http://www.food.com/recipe/bbq-beef-...er-clod-463309
Janet US