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Post Info TOPIC: Shoulder clods
butcher29


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Mosley wrote:

When I first read the heading I thought "Finally! A forum of people that hate Shoulder Clods as much as I do!" But alas...it's about finding different ways to retail it :( Lol
I sold it to asian ladies who owned restaurants in the Little Rock area. They loved it's cheap price and never complained about the particular cut being horrible. Other than that...Flat Iron, Nice roasts out of the heart of it, Blade roasts, and other assortments *i.e. stew, steak fingers, diet lean stew, etc..*.
I did have a customer want shoulder steaks cut 1 1/2 inches thick to grill. I told him that I've never been able to make that particular cut edible on the grill, after he insisted that he was "The Man" I conceded because the customer is always right............
The next day he returned them, and wanted his money back stating they were tough because they were so low grade *they were choice, btw*. Am I the only one that thinks it's sacraligious to grill this kind of craziness? I'm sure someone out there can make them great, but I am not that guy.

 they would be decent grilling steak if marinaded for a few days in the fridge........did you mention that to the guy?.........i sell marinaded cross rib medallions pretty well i marinade them for a couple days before i even tray them up........some people cant afford 19.99 lbs for tenderloin.........

 



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Mosley


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I've marinated mock tenders that way. I did mention to the guy that they may need a good length of marinating or some tenderizing. I did have a gentleman mention that he soaks them in coca-cola over night....kind of crazy. I like clods as roast and stew meat, but that's just about it. I'm not going to go through a lot of trouble trying to grill that particular cut. I'll stick with the never fail chuckeye steaks. They aren't that much more expensive here...or tri-tip. We sell those at $3.99 a pound/in bag when we can. No use going clod for the grill if you have those others lying around, as well. It may just be me, but I hate seeing a cart or pallet of shoulders come out of the cooler....but everyone has that one particular cut that they dread.

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butcher29


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when i use to work at a store with a lower end clientelle we couldnt cut enough of these steaks........i cant just do clods as stew and roast not sure about other people i dont move much stew or roast this time of years so marinated medallions for me is the best way to sell these...........and i have heard of people marinating stuff in coke..........thinnk of how much acid is in coke it would tenderize the meat nicely...i couldnt imagin eating a coke flavored steak though..lol

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larry is right clod is damn good and be very tender. I buy it all the time.. its all i eat when i feel like steak i take a clod at work and cut the meat out of the seams. thats problem with them for me..too much seam to rip through but when i cut them out of the seam i cut them into perfect squares they look like filet mignon's and they are almost as tender. in opinion. i think some resturants are even calling them filet mignons

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I worked in a store where we actually called the shoulder steaks "Grill Steaks" some of you might disagree with me but frequently grill shoulder steaks usually after cutting them myself the way i mentioned above to get rid of the middle seam and honestly they are perfect in my opinion for grilling. i don't know maybe its a quality thing some of you think they are for slow cooking some of you think they just suck. i have been broiling them and grilling them for a few years just like anyone would a new york strip or ribeye. had no problem. i am impressed with them every time.

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Mosley


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I just haven't been able to do 'em well. That's just me, though. If everybody did the same thing, our counters would look pretty boring! Grilling clods for you is probably like grilling Chuckeyes for me....different strokes for different folks really. I would say, though...if I ordered a fillet in a restaurant and they brought be a clod medallion. I'd probably be pretty irate. I have been served a NY strip instead of a ribeye before...it's nice knowing the difference just in case a restaurant makes a mistake, or something else all the more nefarious.

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butcher29


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fdarn wrote:

I worked in a store where we actually called the shoulder steaks "Grill Steaks" some of you might disagree with me but frequently grill shoulder steaks usually after cutting them myself the way i mentioned above to get rid of the middle seam and honestly they are perfect in my opinion for grilling. i don't know maybe its a quality thing some of you think they are for slow cooking some of you think they just suck. i have been broiling them and grilling them for a few years just like anyone would a new york strip or ribeye. had no problem. i am impressed with them every time.

 one thing that dont help none is most people cut them wrong........i have seen people attemp to cut clod a few diff ways......i always cut it the sale way you would if the bone was on it............

 



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butcher29


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RE: Shoulder clods
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fdarn wrote:

I worked in a store where we actually called the shoulder steaks "Grill Steaks" some of you might disagree with me but frequently grill shoulder steaks usually after cutting them myself the way i mentioned above to get rid of the middle seam and honestly they are perfect in my opinion for grilling. i don't know maybe its a quality thing some of you think they are for slow cooking some of you think they just suck. i have been broiling them and grilling them for a few years just like anyone would a new york strip or ribeye. had no problem. i am impressed with them every time.

 

 



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oh me too butcher29.. i used to get so mad at this one manager i had who insisted i cut them the WRONG way. they looked so stupid and sloppy. to me cutting meat is about making things presentable. unfortunately alot of cutters just want to slap it in a tray and forget it.

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butcher29


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i seen alotta cutters even the old guts just cut it the long way like you would a strip............that would be one tough steak

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masteryeti


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You can cut them a couple of ways and have them turn out presentable BUT one way (the right way in my opinion) will get you a higher margin.


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