BEEF CHUCK CLOD TOP BLADE OFF

The Beef Chuck Shoulder Clod Top Blade Removed is derived from a Chuck Shoulder Clod 1". The shank is trimmed even with the main clod muscle. The tail is trimmed from the main clod muscle and the Top Blade Muscle is trimmed as well; adjacent lean is acceptable on Top Blade removal area. Surface fat on the Clod is trimmed to an average 1" thickness and an average 1/2" bevel on the edge. Inside fat is trimmed / beveled to approximately 1/2" in thickness. The shark fin (web) muscle is trimmed even with the main shoulder muscle. The Teres Major muscle may be removed – no defect if it remains.