Whole FIO Beef Clod

The Whole FIO Beef Clod is a large, lean, and versatile primal cut taken from the chuck (shoulder) section of the cow. Known for its excellent flavor and generous yield, the beef clod is ideal for both roasting and breaking down into smaller, value-added cuts. This cut is commonly used in barbecue, deli roast beef, and bulk food prep thanks to its hearty, beefy taste and uniform texture.


WHERE THE CUT COMES FROM

Key Features:

With a balanced lean-to-fat ratio, the Whole Beef Clod offers a wide range of culinary uses—from slow-cooked BBQ to shaved deli slices. It's prized for delivering consistent tenderness when cooked low and slow, and it provides multiple usable subprimals, making it a cost-effective option for butchers, caterers, and restaurants.

Common Cuts from the Beef Clod

  • Teres Major (Shoulder Tender) – Very tender, often grilled or pan-seared
  • Clod Heart (Center Cut) – Lean and uniform, great for roasts or slicing
  • Top Blade – Can be turned into flat iron steaks
  • Shoulder Clod Roast – Ideal for slow roasting or smoking
  • Diced Beef Clod – Used for stews, tacos, or kebabs

Delicious FIO Beef Clod Recipes

1. Smoked Clod Roast (Texas BBQ Style)

Ingredients:

  • 1 whole clod roast (or clod heart)
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • Optional: BBQ rub or wood chips for smoking

Instructions:

  1. Season roast generously with salt, pepper, and garlic.
  2. Preheat smoker to 250°F.
  3. Smoke for 6–8 hours until internal temp reaches 195°F.
  4. Rest 30 minutes before slicing thin for sandwiches or BBQ plates.
2. Teres Major Steak with Herb Butter

Ingredients:

  • 2 Teres Major steaks (from clod)
  • Salt & pepper
  • 2 tbsp butter
  • 1 clove garlic, crushed
  • 1 tsp chopped rosemary

Instructions:

  1. Season steaks with salt and pepper.
  2. Sear in cast iron skillet over high heat, 3–4 minutes per side.
  3. Add butter, garlic, and herbs; baste for 1 minute.
  4. Rest before slicing.
3. Slow Cooker Clod Pot Roast

Ingredients:

  • 3–4 lb clod roast
  • 1 onion, chopped
  • 4 carrots, chopped
  • 2 cups beef broth
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • Salt & pepper

Instructions:

  1. Season roast and sear all sides in a pan.
  2. Place in slow cooker with veggies and broth.
  3. Add garlic and Worcestershire.
  4. Cook on LOW 8 hours or until fork-tender.
  5. Slice or shred and serve with juices.
4. Diced Beef Clod Stir-Fry

Ingredients:

  • 1 lb diced clod meat
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 cups mixed stir-fry vegetables
  • 1 tsp cornstarch
  • 1 tbsp oil

Instructions:

  1. Marinate beef in soy and oyster sauce for 20 minutes.
  2. Sear in hot wok until browned. Remove.
  3. Stir-fry vegetables, then add beef back with cornstarch slurry.
  4. Cook until sauce thickens. Serve with rice.
5. Flat Iron Steak Tacos (From Top Blade)

Ingredients:

  • 1 lb flat iron steak
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • Salt & pepper
  • Tortillas and toppings (onion, cilantro, salsa)


Instructions:

  1. Marinate steak in lime juice, chili powder, salt, and pepper (30 min).
  2. Grill 3–4 min per side to medium-rare.
  3. Rest and slice thin.
  4. Serve in tortillas with toppings.