Alt Names: Shoulder Pot Roast, Beef Clod, Chuck Arm Roast
French : Rôti de pointe d’épaule | Spanish: Asado de paleta
THE BASICS & BEYOND
Our clod roast is cut from the chuck primal. While economical, it offers good beef flavor. It’s also quite lean and slightly tough. Removing the connective tissue and tenderizing improve the end result dramatically. We recommend cooking with moist heat for hours to maximize tenderness.Schedule A Cutting
Barry Miles, Sterling Silver Chef
“I’ve been experimenting with spice blends, adding them to pickled items and roasted/grilled meats to give them a different, unique flavor profile. A couple examples are Berbere, Ras El Hanout and Togarashi.”
Beef clod and beef brisket have historically been the foundation of Central Texas-style BBQ. The clod is typically slow smoked for hours – but is sometimes braised. Either way, it’s very popular.
Roast / Braise / Smoke
In The Kitchen
Round Primal Culinary Chat with Chef Jesse Moore | Listen Now!
On the final installment of the Primal Series, Chef Pete Geoghegan welcomes Chef Jesse Moore, Cargill Corporate Chef, to In The Kitchen With Sterling Silver. The round primal is the topic, and the two will discuss incredibly delicious ways restaurants can use these value cuts on their menus.
Reviewing the Round Primal | Listen Now!
Chef Pete Geoghegan has taken us from the front to the back of the cow in his informative, 10-part look at beef primals. Now, he tackles the final primal with a robust review of the round. This lean, well-worked muscle features many economical cuts that, with some effort, can result in delicious dishes with incredible beef flavor.
A Recap of Our 2023 Signature Chef Dine-Around
Recently, we invited our Sterling Silver Signature Chefs on a tasting journey to explore traditional flavors, trending ingredients and unique preparation methods while enjoying beef up and down the menu. We ventured to beautiful Vancouver where we indulged on global cuisines in all types of settings, from street food to fine dining. Here’s a look at the specialty fare we experienced.
Dining Trends in 2023
From Lebanese fare to TikTok, here’s what 2023 looks like when it comes to menus, restaurants and beef.
Loin Primal Culinary Chat with Chef Michael Siehien | Listen Now!
Chef Michael Siehien, long-time Sterling Silver Signature Chef and owner of the Bedford Social Club in Bedford, Virginia, joins Chef Pete Geoghegan on the latest episode of In The Kitchen With Sterling Silver to discuss preparing and serving the wonderful, mouth-watering cuts of the loin primal.
A Look Into the Loin Primal | Listen Now!
Containing special cuts like T-bones, porterhouses, tenderloins, sirloins and strip steaks, the loin is our next spotlight primal. As our ten-part series continues on In The Kitchen With Sterling Silver, Chef Pete Geoghegan goes in-depth on a primal filled with steakhouse classics, as well as other intriguing cuts.
Tips for Attracting and Retaining Staff
From a balanced schedule to granting days off, there are many ways you can keep your staff happy and new hires coming in. Though resources might make some of these difficult, even one can go along way.
The Ever-Changing Habits of the Average Diner
Dining habits have undergone a significant shift in recent years due to the pandemic, generational ideologies and new technologies.
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Hosted by Chef Pete Geoghegan