THE BASICS & BEYOND
Our clod roast is cut from the chuck primal. While economical, it offers good beef flavour. 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 flavour profile. A couple of 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