Beef Chuck, Shoulder Clod, IMPS/NAMP 114
Street name - Shoulder Clod
Shoulder
Clod offers operators value. The shoulder clod is an economical cut that offers numerous
hearty entrees.
Ordering and Purchasing Information
The #114 Shoulder Clod weighs 13 to 21 pounds and contains two major muscle groups.
The #114E Should Clod, Arm Roast consists of the large muscle system of the thick end of
the clod including the Triceps Brachii muscles. This cut weighs from 8 to 12 pounds. The
#114E can be menued as pot roast or a mock brisket and is often referred to as the Short
Clod or Clod Heart.
Beef Chuck, Shoulder Clod, Shoulder (Petite) Tender
IMPS/NAMP 114F, PSO1
A tender, juicy muscle that rests on the shoulder near the top blade, the Petite Tender
offers versatility and upscale plate presentation similar to beef tenderloin (filet
mignon).
Ordering and Purchasing Information
The IMPS/NAMP 114F, PSO1 Petite Tender, is prepared from Item No. 114 by separating the
Teres Major muscle from the shoulder clod by cutting through the natural seam. This
individual muscle is peeled and denuded and the surface membrane must be removed.
Thickness varies from ½” to 1”.
Portion Sizes: 12 to 16 ounces
