USDA Select boneless beef shoulder clod, vacuum packaged and sold by the pound. This large primal cut comes from the area above the animal's front legs and contains portions of the shoulder muscles that are well-exercised, resulting in flavorful meat. The shoulder clod consists of two main muscles, the triceps brachii and brachialis, separated by a layer of connective tissue. The vacuum packaging in poly bags preserves quality and extends shelf life.

This versatile cut is suitable for multiple cooking methods and applications. The tender portions can be cooked with dry heat, while other sections benefit from marinating before cooking or using moist heat methods to achieve maximum tenderness and flavor. Popular preparations include low and slow smoking at 225-250°F to impart tremendous flavor, sous vide cooking to break down connective tissue while maintaining moisture, or breaking down the clod into ground beef, cubed steak, sliced and diced meat, or BBQ and steak applications.

USDA Select grade beef is uniform in quality and somewhat leaner than higher grades like Choice or Prime. While fairly tender, it has less marbling than premium grades, which may result in slightly less juiciness and flavor. This makes it an economical choice for preparations that add moisture and flavor through cooking method or marinades. Average weight is approximately 28 pounds.