Would beef shoulder clod be suitable for grinding for hamburgers?
Too lean? Too much waste?
Janet US

On Friday, June 3, 2016 at 3:24:44 PM UTC-6, Janet B wrote:
> Would beef shoulder clod be suitable for grinding for hamburgers?
> Too lean? Too much waste?
> Janet US

It would be great as ground beef for hamburgers, flavorful and juicy with just the right amount of fat.
Go for it...you won't regret it.
====

On Fri, 03 Jun 2016 15:24:42 -0600, Janet B >
wrote:

>
>Would beef shoulder clod be suitable for grinding for hamburgers?
>Too lean? Too much waste?
>Janet US

thanks to both of you.
Janet US

What the heck is beef shoulder clod? I never heard of it.

N. (In pretty good beef country)

On 6/3/2016 8:14 PM, Nancy2 wrote:
>
> What the heck is beef shoulder clod? I never heard of it.
>
> N. (In pretty good beef country)

Hehehe, I'm curious, too, except I didn't want to be (one of) the first
one to ask <VBG!> Never before have I heard the term "clod" used in
this context with regard to a beef roast(?). Of course, I can Google,
except it's more fun to read the responses here -- 8=)

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Fri, 3 Jun 2016 22:24:04 -0500, Sky > wrote:

> On 6/3/2016 8:14 PM, Nancy2 wrote:
> >
> > What the heck is beef shoulder clod? I never heard of it.
> >
> > N. (In pretty good beef country)
>
> Hehehe, I'm curious, too, except I didn't want to be (one of) the first
> one to ask <VBG!> Never before have I heard the term "clod" used in
> this context with regard to a beef roast(?). Of course, I can Google,
> except it's more fun to read the responses here -- 8=)
>

I thought it was a British term for shoulder, haven't heard/seen it
used here. They're probably charging more for it than they could for
chuck, because their customers are dazzled by a fancy term.

--

sf

"sf" > wrote in message
news
> On Fri, 3 Jun 2016 22:24:04 -0500, Sky > wrote:
>
>> On 6/3/2016 8:14 PM, Nancy2 wrote:
>> >
>> > What the heck is beef shoulder clod? I never heard of it.
>> >
>> > N. (In pretty good beef country)
>>
>> Hehehe, I'm curious, too, except I didn't want to be (one of) the first
>> one to ask <VBG!> Never before have I heard the term "clod" used in
>> this context with regard to a beef roast(?). Of course, I can Google,
>> except it's more fun to read the responses here -- 8=)
>>
>
> I thought it was a British term for shoulder, haven't heard/seen it
> used here. They're probably charging more for it than they could for
> chuck, because their customers are dazzled by a fancy term.

I've never heard of it either.

--
http://www.helpforheroes.org.uk/shop/

On Fri, 03 Jun 2016 20:36:32 -0700, sf wrote:

> On Fri, 3 Jun 2016 22:24:04 -0500, Sky > wrote:
>
>> On 6/3/2016 8:14 PM, Nancy2 wrote:
>>>
>>> What the heck is beef shoulder clod? I never heard of it.
>>>
>>> N. (In pretty good beef country)
>>
>> Hehehe, I'm curious, too, except I didn't want to be (one of) the first
>> one to ask <VBG!> Never before have I heard the term "clod" used in
>> this context with regard to a beef roast(?). Of course, I can Google,
>> except it's more fun to read the responses here -- 8=)
>>
>
> I thought it was a British term for shoulder, haven't heard/seen it
> used here.

That's because you don't shop at Restaurant Depot.

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

On 6/3/2016 2:24 PM, Janet B wrote:
>
> Would beef shoulder clod be suitable for grinding for hamburgers?
> Too lean? Too much waste?
> Janet US
>
My cock would taste much better, Janet.