| 词条 | Beef clod |
| 释义 |
|name=Beef shoulder clod |image=Beef_cuts.svg |caption=Beef cuts |type = |no_recipes=y |no_commons=y }} The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.[1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.[2] Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking.[3] Beef clod may also be prepared with moist heat or braising.[4][5] See also
References1. ^{{cite book | title = Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization | author1= Culinary Institute of America | author2 = Thomas Schneller | last-author-amp = yes |publisher = Cengage Learning | location= |url = https://books.google.com/books?id=0BpjCk6uLbkC&pg=PA66&dq=beef+clod&hl=en&sa=X&ved=0ahUKEwjy5ZrLk4vbAhUNt1MKHabiC2QQ6AEIPDAE#v=onepage&q=beef%20clod&f=false | date = 2009 | pages = 66 - 68 | isbn = 9781428319943 | accessdate = 16 May 2018 }} {{Cuts of beef}}{{meat-stub}}2. ^{{cite book | title = Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering| author = Adam Danforth |publisher = Storey Publishing | location= |url = https://books.google.com/books?id=XrnmAgAAQBAJ&pg=PA165&dq=beef+clod&hl=en&sa=X&ved=0ahUKEwjy5ZrLk4vbAhUNt1MKHabiC2QQ6AEIWDAJ#v=onepage&q=beef%20clod&f=false | date = 2014 | pages = 165 - 183 | isbn = 9781612121833 | accessdate = 16 May 2018 }} 3. ^{{cite book | title = BBQ USA: 425 Fiery Recipes from All Across America | author = Steven Raichlen | publisher = Workman Publishing | location= |url = https://books.google.com/books?id=zA37n_4_IPwC&pg=PA164&dq=beef+clod&hl=en&sa=X&ved=0ahUKEwjy5ZrLk4vbAhUNt1MKHabiC2QQ6AEIJzAA#v=onepage&q=beef%20clod&f=false | date = 2003 | pages = 164 - 166 | isbn = 9780761120155 | accessdate = 16 May 2018 }} 4. ^{{cite book | title = Every Woman Her Own House-keeper; Or, The Ladies' Library: Containing the Cheapest and Most Extensive System of Cookery Ever Offered to the Public | author = John Perkins | publisher = James Ridgway | location= |url = https://books.google.com/books?id=gZAEAAAAYAAJ&pg=PA66&dq=beef+clod&hl=en&sa=X&ved=0ahUKEwixwsSym4vbAhWNulMKHWLlD244FBDoAQgwMAI#v=onepage&q=beef%20clod&f=false| date = 1796 | pages = 66 - 67 | isbn = | accessdate = 16 May 2018 }} 5. ^{{cite book | title = The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal| author1 = Bruce Aidells | author2 = Denis Kelly | last-author-amp = yes | publisher = Houghton Mifflin Harcourt | location= | url = https://books.google.com/books?id=ExCYBwIzym0C&pg=PA190&dq=beef+clod&hl=en&sa=X&ved=0ahUKEwixwsSym4vbAhWNulMKHWLlD244FBDoAQhRMAg#v=onepage&q=beef%20clod&f=false | date = 2001 | pages = 190 - 192 | isbn = 9780547347608 | access-date = 16 May 2018}} 1 : Cuts of beef |
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