AtlasMas

The clod is the biggest and highest cut of meat on the whole shoulder (front leg). It is found on the rear part of the shoulder next to the top blade. Like the chuck tender and top blade, it is covered entirely with a collagen membrane and the meat is leaner and tender with fine veins of collagen. In the Czech Republic, the clod is a hind meat – hind beef is a common term for lean or lightly marbled, undivided pieces of meat from the hindquarters, but – somewhat surprisingly – also from the front leg of the animal. The individual parts differ in appearance and the ratio of lean to fat- or collagen-marbled meat. This ratio determines which part is suitable for what. Aged clod can be used for roasting whole under a lid (definitely do not cut away the membranes from it prior to roasting) and for large slices or a roulade, and it is great when diced and braised for goulash or a ragout. Aged for 30 days with the membranes removed, it can be used for steaks and roast beef. It will surprise you with its flavour and succulence. The surface part of the clod is composed of the very tender elongated teres major muscle (shoulder tender, diamond steak). This little-known steak with a mild flavour and soft fibres is prepared whole and sliced.