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Sep 30, 2009 04:17 PM

Prime grade bnls. shoulder clod roast $1.99lb. Dry Roast?

My local store is featuring this cut this week, rolled and tied(How's SoCal). Considering prime grade beef is much more marbled, can it be dry roasted to a rare-medium rare, out at 125 degrees to rest? Will it be tender and suitable for slicing for sandwich use, or must it only be braised low and slow? I would really like to find a bargain cut for rare roasting, short of boneless rib roast, which now is on sale locally ~$4, select grade. I would also love to hear your thoughts on what roast beef sandwiches you like to put together, what special bread or rolls you like and which other additions such as cheese or vegetables. I usually start with french rolls from the local Vietnamese bakery(banh mi chi cali), and Jarlsberg cheese with mayonaise doctored with BTB(chicken base), Dijon mustard, black pepper and cloves of garlic(strong garlic!). I also put thinly sliced raw onion and sometimes a filleted roasted Hatch chile. Strong flavors with flavorful beef. What makes the sandwich right for you?

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  1. I don't think I would like roast beef made out of chuck/shoulder, but that's me. I think it's more like stew meat? (Except for the teres major part of course). If it's rolled and tied, hopefully that means it's in small pieces, I've only seen it whole which is like 20 lbs.

    I always buy top round for roast beef: I just bought some last week for $1.89 and each piece is about 4 lbs, which works for our small household. I don't worry about prime or choice when it comes to roasts, only with steaks. Sandwiches would be on whole wheat with swiss or munster, mayo, lettuce and tomato, salt and pepper. Maybe a little horseradish. Nothing fancy, just some red bloody meat.

    9 Replies
    1. re: coll

      Coll is spot on...

      Chuck is a muscle that get a lot of work and is loaded with connective tissue. It is much better suited to long moist cooking.

      This thread
      Will help you get what you are after with a less expensive cut of meat.

      1. re: Brandon Nelson

        Actually, Chuck Eye Roast is a pretty good piece of meat to slow roast @ 225* on a rack for about 2 hours.......and it much more flavorful than a Eye Round.. Two other cuts I also prepare low and slow are Top Blade/Flat Iron and Hanger Steak. Depending on size if meat, 1.5-2.5 hours @ 225* yield a perfect medium-rare. Both are great for sliced beef/steak sandwichs served sliced and or open faced. Cooled, you can slice thinner for roast beef sandwiches.

        For Roast Beef Sandwiches.....I recommend you use a Top Butt Sirloin which is also called The Poor Man's Roast Beef in place of a Standing Rib Eye Roast. Here's a thread that discusses roast beef:

        1. re: fourunder

          So you are cooking chuck eye to a 125 degree internal temp and find it makes for pleasant eating?

          1. re: Brandon Nelson


            I cannot tell you the internal temperature, because I do not use a thermometer....I simply touch the meat with my forefinger after the general guidelines I have indicated earlier above. This method has been experiment and tested over a number of years with family and friends....and they all prefer this over pot roast, I had read the benefits of slow roasting at low temperatures for years, and after attending The New York Restaurant Show one year, there were demonstrations from Alto Shamm Slow Cook and Hold Ovens making this cut ( Chuck Eye) , Whole Top Rounds, Top Butt Sirloins, Tri-Tip, Flaps, Corned Beefs and Briskets..... with super tender and moist results......I have seen the light ever since with pork and turkeys as well. Give it a try next time meat goes on sale at your local supermarket, I always request the butcher on shift make me thicker 2-3 inch thick pieces for roasting....and I tie them around the side to hold a better shape. Sometimes there's a little chew, but the taste is very good simply with salt and pepper or marinades. It best when the meat starts to turn towards pink rather than the rare side. naturally, you must cut it on the thin side...especially for sandwiches.

            1. re: fourunder

              I asked about the internal temp because the OP was pretty specific about his technical data.

              I asked about the chuck because of the issue of connective tissue. Some of the cuts you mention; top round, tri tip, flap, and brisket aren't full of connective tissue. I have used this technique on some of the above mentioned cuts.

              I look forward to trying it out with chuck now. Thanks!

              1. re: Brandon Nelson


                Just bear in mind the connective tissue will obviously not melt ....the meat itself will surprise you...I do not know all the muscles names in the chuck eye roast, but most, I'll bet, you will find to be pleasant eating after your favorite seasonings are applied. It's not Prime Rib Roast, but my group of eaters enjoy it over the typical braised pot roast. I find it best served warm after a longer resting period...up to an hour in fact after coming out of the oven.

                My best suggestion for your experimentation is to cook it for you to cook two identical pieces.....cook one for the 2.0 hours and the second piece for an additional 30 minutes. Record both temperatures for each when or before you take the meat out of the oven for future reference. See which temperature you prefer....and hopefully you will find you too enjoyed a pleasant surprise for a new meal.

                I do not know if you have ever had a Baltimore Style Pit Beef Sandwich, but I have, and the slow roasted chuck cuts are far superior. If you like the grilled taste of meats, I would suggest pre cooking the meat, allow it to rest is best....or throw on the grill for a slight char. As I'm sure you already know, the process of low and slow roast virtually eliminates the chance any meat is overcooked under 2.O-2.5 hours, assuming the oven temperature is correct @ 225*. In over 15 years of practicing this method, I have yet to overcook a roasted piece of meat in the indoor oven....beef, pork or turkey.

                1. re: fourunder

                  This was the infi I was looking for...

                  I am not fussy about eating around less agreeable parts of a cut of beef. For sandwichs however I prefer something that is a "cut and eat" situation with little trimming.

                2. re: Brandon Nelson


                  After searching on Google.....Slow Roast Chuck Eye.....I found this link. I'll have to ask the butcher for the whole piece next time it goes on sale and give t a try. Maybe I will find a new....poor man's roast beef instead of the top butt sirloin.

                  btw....depending on the ultimate size, I plan to cook this the same as Prime Rib Roast or the entire New Your Sirloin Filet of Beef Roast.....probably around 3.5-4.0 hours @ 225*.


      2. It sounds like this is a piece cut from the sub-primal clod. Shoulder clod has a thick strip of gristle in it that many people will find objectionable. If only cooked to 125F, you may find it pretty solid even if Prime grade.

        However, you don't have to braise it either. I've done some tests on this cut using whole upper Choice grade clods and found high moisture combi-oven low temperature roasting to medium, about 135F internal, resulted in the best yield, flavor and texture for sandwiches. Now you are not likely to have that type of a commercial oven so add 3/4 inch of liquids like wine, stock, or water to the pan and place the meat on a rack so it doesn't taste stewed. Roast the meat at a moderately low temperature, 275F. Save the tasty pan juices for other cooking purposes.

        Slice across the grain as thin as you can. You will have to watch the grain if you got a large roast as there are two muscles in it that run at different directions. Check with your store's butcher about the content of the product so you know what to expect.

        Happy cooking.

        1. i don't think the clod is going to benefit from the prime grading, like the rib and short loin do. i'd cook as you would cook any other clod.

          1. I also bought some beef for the same price, but the cut is falsely called 'London Broil.' It is not flank steak, but cuts of round. I used a dry rub on the meat and let it marinate overnight. Today I grilled the meat to be used as a cold cut for sandwiches. There are 2 slabs in the fridge that will be thinly sliced tomorrow and frozen in individual two-sandwich packages.

            I've sworn off of processed cold cuts due to the fat and unnecessary additives.

            1. I don' t want to hijack this thread but I'm curious - I looked at the thread title and assumed that it had a typo. Having lived most of my cooking life in New England I have NEVER seen the word clod used in relation to meat, but a quick google shows it is a common name for a large chuck cut.

              I'm guessing it must be somewhat regional - anyone know where it is (and isn't) used?

              2 Replies
              1. re: BobB

                I have lived in the Northern New Jersey/New York area all my life....worked exclusively in the food and hospitality industry and have never heard the word clod to describe a meat cut before this thread either.

                1. re: fourunder

                  Clod is a term I hear used, but more by wholesale meat buyers as it is a primal cut and in a restaurant they mostly use subprimal now. But it is a common term in that part of the business. Here is the official info re: NAMP