BEEF CHUCK SHORT CUT CLODS

The Beef Chuck Short Cut Clod is derived from the cross rib when producing B.I. neck off chucks. The short cut clod/blade removed is produced by removal of the top blade muscle at the natural seam. The ear (fin) is squared off even with the main clod muscle. All shank meat is trimmed. Surface fat, bevels and interior fat are trimmed to an average 1/2" thickness. The top blade is seamed out and removed.