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Beef Chuck, Shoulder Clod, Shoulder (Petite) Tender IMPS/NAMP 114F, PSO1; A tender, juicy muscle that rests on the shoulder near the top blade, the Petite Tender offers versatility and upscale plate presentation similar to beef tenderloin (filet mignon).
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In European-style meat cutting (also done for American restaurant sale), the whole chuck is completely boned and is called the shoulder clod; ... raw, pot roast, herbs and spices, clod, herbs, beef, connective tissue, pot, rib eye, braising, prete, chuck roast, easy, oyster, diamond jim, muscles, diamond, meat, paleta,
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Back to Chuck Information ... Boneless Shoulder Clod Steak ... Other Information: Usually cut thinner than Beef Chuck Short Ribs.
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This feature requires Flash player to be installed in your browser. Download the player here. ... Download Printable Label Image ... Nutritional Target Map...
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The chuck section comes from the shoulder and neck of the beef, and it yields ... shoulder steak = English steak = clod steak Notes: This makes for a fairly tough steak, but you can grill or broil it provided that you first marinate it overnight. It's even better braised. Substitutes: top blade steak OR chuck eye steak...
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Table 1. Least squares means of retail yields (%) and net weight processing times (s) for single muscle fabrication of beef chuck, shoulder clod (IMPS #114) from different USDA quality grade groups...
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Shoulder center steaks (ranch steaks) are cut from the Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E). The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles.
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Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, select, cooked, grilled from the USDA Nutrition Facts on ...
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BEEF CHUCK, SHOULDER CLOD IMPS/NAMP 114. The Shoulder Center is the largest ... (Beef Chuck, Shoulder Clod, Arm Roast IMPS/NAMP 114E) b. Shoulder Tender ...
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Beef Chuck Shoulder Clod
Definition of
- Shoulder
- -n.
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