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Clod Steak

Information for Clod Steak

Typical Cooking Methods

Braise, Broil, Grill

Other Names for Clod Steak

Shoulder Steak, English Steak, boneless chuck shoulder steak

Good Substitutes for Clod Steak

Top Blade Steak, Chuck Eye Steak, Flank steak

Traditional Dishes for Clod Steak

Steak pie, London broil

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Description of Clod Steak

Clod Steak is taken from the chuck section of the cow. The chuck section is one of the eight primal cuts and consists of the shoulder area of the cow which and the first five ribs as well as the shoulder blade. Clod steak is tough because it contain many muscles that cause it to be rubbery in texture. However with proper marinating or cooking, one can create a juicy, flavorful dish with this cut of meat. Clod steak is thinner than the short rib cuts found in the chuck area; in fact it is merely an inch in thickness. It weighs around 9 to 15 ounces.

Both dry and moist methods can be used to prepare this cut of meat, although moist heat is the best for fully tenerizing it. The clod steak is very economical so it is favored for its cheap price and great flavor. You can barbecue it like the strip steak or braise it like the round steak. When grilling the clod steak be sure to use acidic marinade like vinegar, lemon juice and Italian dressing.

You can also use the marinade for broiling, if the weather doesn't allow you to grill it. For braising, you need to brown the clod steak first then cook it in any liquid you like. For example: water, wine or even beef stock works well. Cook the meat in a covered pot till it is completely tender.

Also remember even though this cut can be used for London broil but flank steak is usually the preferred cut for London broil.