BEEF CHUCK SHOULDER CLOD

The Beef Chuck-Shoulder Clod is the large muscle system, which lies posterior to the elbow joint of the shank and on the shank side of the medial ridge of blade bone. The shank/shin muscle is trimmed. The tail is trimmed to a point where the end (tip) is no longer than 5” from the top blade muscle. The tail is trimmed is following a straight line from the forequarter separation and following a straight line of the main clod muscle giving the tail a pointed appearance. The clod is trimmed to an average 1" overall fat cover and beveled to an average of 1/2" on the edge. Teres Major Muscle may be removed. No defect if it remains.