Follow this link to Shoulder Clod description:
It’s a big ol’ hunk of meat that you can separate with a sharp knife on three seams. The top piece is the Chuck Blade Roast. Rub this thing up with black pepper, garlic and mustard and slow roast it whole for like 6 hours and enjoy the greasy lipped goodness. You can also slice this piece into flatiron steaks and have a grilled man feast. The bottom piece is tough so you have to cut it thin or braise it like a pot roast in beer for 3-4 hours and throw in some potatoes and maybe a cob of corn or two. You could also cut it into large chunks, braise a long time in your favorite BBQ sauce and “pull” for sandwiches.
The other pieces are nasty and should be ground up for meatballs or meatloaf or dog food.
Perhaps more than you wanted to know about a shoulderclod!?
