BF CHUCK-CLOD HEART 2PC/TOP BL

The Beef Chuck 2 PC. Clod Heart is derived from a commodity Beef Chuck Shoulder Clod. The Clod Heart is obtained by removing all outside muscles leaving only the Triceps Brachii (the main clod/heart muscle). Surface fat is trimmed to approximately 1/8". All adjacent muscles and tag ends are removed. Cuts are trimmed smooth. The top blade is separated from the clod by following the seam between the nose of the top blade and shoulder muscles. The finished top blade should be rectangular in shape; surface fat is trimmed to the silver skin with flake fat, approximately 1/8", allowed, tissue on the belly side, including cartilage is removed to expose lean. Tail and head of the top blade are blocked. All adjacent muscles and tag ends are removed. Cuts are trimmed smooth.