Shoulder Clod Roasts
Large Roast Cross-rib Roast   -   [Cross-rib Roast, Boston Cut, English Cut Roast, English Roll, Bread and Butter Cut]

Cut from the shoulder, this moderately priced roast is flavorful but somewhat tough, though not as tough as round. It'd be a bit chewy cut into steaks and fried or broiled, but it is fine for cutting into chunks for stew, or for any long cooking method such as braising or roasting. The photo specimen was 6-1/2 x 3.0 inches across the face, and 6-1/2 inches long, weighing a little over 3 pounds. It was boneless and had almost no fat. 2007 US $3.69 / pound.

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Slab of Clod Shoulder Clod Roast

This is the same as the Cross-rib Roast except cut into slabs about 3/4 inch thick. The photo specimen was 10 inches long, 5 inches wide 2 inches thick and weighed 3 pounds.

More on Cuts of Beef.

Cooking:   This cut can be roasted or braised whole. The connective tissue melts into the meat keeping it moist.

The slabs can be cut into chunks for stews. Offcuts are low in fat, meaty and high in connective tissue, making them excellent for soup stock, If you don't have enough, you can freeze the offcuts to combine with more later. The fat goes in the pot with the other offcuts as much of the flavor in fat is water soluble. After simmering 4 to 6 hours, strain the stock and defat it using your gravy separator.

Yield:   The 3.0 pound slab photo specimen, after cutting into chunks for stew, removing all fat and membranes, yielded 2 pounds 3-5/8 ounces clear meat (74%). Since all the offcuts are fine for soup stock, there is no waste. If roasted whole, yield on the plate will be very high.

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