My Shoulder Clod order came yesterday. A friend of mine we split the order they come 3 Shoulder Clod to a Case. 74 lbs. total I weighed the specifics on the last clod ground. I trimmed 4 lbs. 12 oz. of gristle and slimy fat off. It tend to have a lot of gristle layered through out the clod. The first 2 clods ground was at 80-20. the last one ground was at about 90-10. I did a double grind. It looks very similar to Brisket. Flavor is very exceptional. Price was $4.99 very similar to Brisket in price. But I can usually get Brisket on sale $1.99-2.99 . I think I like the Brisket for prep to grind a little better as the fat trim is similar. but the Brisket has a very nice vein of hard fat running through it.

]]>https://waltonsdev.nodebb.com/topic/2415/has-any-one-ever-ground-shoulder-clodRSS for NodeFri, 11 Sep 2026 01:43:38 GMTWed, 17 Jun 2020 00:18:31 GMT60Denny I’ve never ground it, makes sense that certain portions would lend to that task. What I have done is smoke it like a brisket for 26 hours - and it made the best pulled/chopped meat you could image! Jiggled, wiggled, and wobbled onto the prep board.

]]>https://waltonsdev.nodebb.com/post/19025https://waltonsdev.nodebb.com/post/19025Wed, 01 Jul 2020 14:17:04 GMTMakes nice lean burger with good flavor. We regularly grind them for retail burger where I work.

]]>https://waltonsdev.nodebb.com/post/18648https://waltonsdev.nodebb.com/post/18648Sun, 21 Jun 2020 21:47:35 GMTIve ground shoulder clod quite a bit, makes for pretty lean burger. Generally i toss in a shoulder roll for a little more fat, but i would also take a few of the top steaks off of each to sell for a more premium price.

]]>https://waltonsdev.nodebb.com/post/18442https://waltonsdev.nodebb.com/post/18442Wed, 17 Jun 2020 12:05:36 GMTDenny My understanding on a shoulder clod is that it can be tough, with a bit of connective tissue unless it is separated into individual muscles. If you grind it, I’d cook like any other ground meat. If you do a whole muscle, treat it like brisket and do a low, slow, long cook and break down all that collagen and connective tissue by reaching temps of 190+ through a slow cook. If ground, I would treat it like regular “hamburger” meat, unless someone else has some added experience to share.

]]>https://waltonsdev.nodebb.com/post/18433https://waltonsdev.nodebb.com/post/18433Wed, 17 Jun 2020 02:08:35 GMTThe last clod ground yielded 19 lbs. 7 ounces yielded 50 1/3 lb. burgers

]]>https://waltonsdev.nodebb.com/post/18428https://waltonsdev.nodebb.com/post/18428Wed, 17 Jun 2020 00:21:29 GMT