THE BASICS & BEYOND
Clod heart is a flavorful and tender cut from the heart of the shoulder clod (chuck primal). This economical cut is lean and can be slow cooked using moist heat. Many prepare it as they would a pot roast or brisket.
Dave Cuntz, Sterling Silver Signature Chef
“Why do I use Sterling Silver? Because when you want the best beef, you get the best beef.”
The clod heart and clod roast are quite versatile: roasts, thin cut meats, cube them for stews or grind them into fresh ground beef. Removing the connective tissue and tenderizing improves the end result dramatically.
Grill / Broil / Skillet / Smoke / Roast / Sous Vide / Pot Roast