The USDA Choice Beef Clod Heart is a full-case, primal-quality cut sourced from the chuck shoulder area of the cow. The clod heart is the central muscle of the shoulder clod, offering a rich, beefy flavor and moderate marbling that meets the USDA Choice grade standard — one level above Select — ensuring consistent quality, moisture retention, and tenderness when cooked properly.

Sold per pound in full-case quantities, this bulk format is ideal for restaurants, caterers, barbecue competitors, and high-volume home cooks. Full cases typically contain cryovac-sealed clod hearts in the range of 8–12 pounds each. As a well-exercised muscle from the front shoulder primal, the clod heart benefits from low-and-slow cooking methods that break down connective tissue and unlock its full depth of flavor.

The clod heart is prized for smoked preparations such as Texas-style whole clod, as well as braises, pot roasts, barbacoa, birria, Vietnamese pho, and slow-cooked stews. When sliced thin across the grain it yields tender, flavorful portions perfect for soups or tacos. It can also be ground into richly flavored ground beef or cubed for stew meat, making it one of the most versatile chuck-area cuts available. Purchasing by the full case provides significant cost savings over retail individual cuts.