Clod Heart

Alt Names: Ranch Steak, Eye of Chuck, Chuck Pot Roast
French : Cœur de pointe d’épaule  |  Spanish: Centro de paleta

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.

Sterling Silver Clod Heart Beef Cut

Dave Cuntz, Sterling Silver Signature Chef

“Why do I use Sterling Silver? Because when you want the best beef, you get the best beef.”

Interesting note

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.

 

Classic Preparation

Grill / Broil / Skillet / Smoke / Roast / Sous Vide / Pot Roast

In The Kitchen