This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. ; It … It is great for the smoker, too! These are suitable for medium to larger dogs. If you're trying to use a tender cut of beef to make stew, it'll turn out chewy and tough every time. Line cooking pan with foil or place clod heart in oven roasting bag, pour marinade over the meat, cover with foil or seal bag. They are cooked at several bbq restaurants in Texas. noun A butchers' term for a cut of beef from the fore quarter opposite the cross-rib. The Beef Clod is a large cut that comes from the shoulder area. This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Tasting shoulder clod for the first time was an absolute revelation. Also: arm roast, pot roast. Maybe next time. It is best braised. NOTE: Clod heart is a single, large muscle embedded within the Chuck, … noun A bait used in fishing for eels, consisting of a bunch of lobworms or earthworms strung on worsted yarn: also called a bob. Beef Clod Heart is a cut of beef that is not seen too often here on the West Coast. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor. Foodservice, Retail All other outgoing links are to websites maintained by third parties. It’s a great lower-cost cut for pot roasting (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef. It has the low temperatures you need. What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. Clod heart is a flavorful and tender cut from the heart of the shoulder clod (chuck primal). Use the “Crossword Q & A” community to ask for help. As with many other cuts of beef, you’re going to get the most out of it when you employ slow braising. 10. Beef chuck is a large primal cut that used to be a jumble of tough connective tissue, bones, and meat, some of which was used for roasts, and the rest went into the grinder. Clod roast. It will take 20 plus hours to smoke. This is what's typically used for deli roast beef. It has more fat than a filet mignon, which makes it taste way better. Define clod. Taken from the underbelly of the cow, skirt steak is very cheap to buy but should not be cooked further than medium otherwise it becomes very tough. It includes a number of muscles that range from extremely tender to somewhat tough in terms of overall tenderness. It is great for the smoker, too! I'm going to try it. Most slow cookers range from 170 to 280 degrees Fahrenheit depending on the model and whether you choose the low or high setting. Now normally I do pork but quite a few people don't eat pork so I decided I wanna try cooking a beef clod or shoulder. Overall, the muscles are inheritably more tender than the muscles in a brisket, so slow, low temperature cooking will … In the world of Texas barbecue, brisket is the undisputed star, and the hefty beef rib has become the featured player—the one who gets the big applause upon entering stage, the Kramer to brisket's Seinfeld, if you will. These weigh approximately 1.5kg. Who knocked the fire out of my eye wid a clod of turf as hard as a paving stone? Image Source: madmeatgenious.com. It’s traditionally used in Cornish pasties, so have a go at making your own. This smoked beef clod recipe takes the cake. Texas Clod (Barbecued Beef Shoulder) Beef shoulder is a lot leaner than brisket, so it requires just the right amount of heat and wood smoke to transform this tough cut into something tender enough to tear apart with your fingers. Now I think about it, I should've bought two more shoulder clods. Shin I like it a tad more rare, but the family likes it cooked longer. A slow cooker is an easy way to cook your shredded beef. Today, it's more about drones, apps and computers. The muscles clustered around the steer's shoulder, chest, belly and hip include familiar cuts such as the chuck, brisket and round. What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. Minced beef cloud is usually used in the Italian cuisine as well as in the international cuisine for preparing pasta sauce. The beef chuck shoulder clod is made up of five distinct muscles, but typically only three of them are used for making roasts and steaks: The top blade, shoulder center, and shoulder tender. The forequarters of beef contain the chuck, the shoulder, clod, neck and shank. Smoked beef shoulder clod from Chuck's Food Shack. Then there's beef shoulder clod, which is, at best, a bit character actor, getting upstaged by smoked sausage and even turkey. Beef forequarter. What Does Teres Major Steak Taste Like? Abbreviations, when used, shall be as follows: Champagne Mangos with Raspberry Coulis and Cardamom Shortbread. I got it with a purchase of a half cow but you can call your butcher and they’ll hook you up. It is also great for grilling or roasting and can be marinated . Take your favorite fandoms with you and never miss a beat. The other two, sometimes referred to as the \"clod lifter meat\" and the \"nose,\" come under the category of so-called \"accessory muscles,\" which means they're not good for much of anything other than ground beef or stew meat. The remaining two are generally used for Ground Beef or Stew Meat. Cook in a low (170°F – 180°F) oven or on the grill until done – start early, this can take 5 – 8 hours depending on the size of your beef. This is what's typically used for deli roast beef. It is best braised. What is Beef Clod and How Do You Cook It? We all know beef tastes great – but did you know that beef can be good for you, too? Clod Tenders are not highly marbled, so care must be taken to avoid overcooking. Surprisingly, it is the tough connective tissues in these cuts that make them choice options for a pot roast. Sear it quickly and leave it very pink in the middle for this dish. Earth or soil. Clod definition is - a lump or mass especially of earth or clay. A lump or chunk, especially of earth or clay. Thick flank, cut with under fat, is a prime boiling piece, good for stews and corned beef, pressed beef. It may not have the tenderness of a great filet, but it’s packed with more flavor. Kobe beef is the world’s most famous red meat, but also misunderstood, extremely rare, and cloaked in mystery. It’s 23 1/2 lbs of flavor filled meat. Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? This cut is somewhat tenderer than stewing steak and is ideal for use in casseroles, stews and for braising. At $1.60 /lb, I could've used one to make beef jerky and another to experiment with corning to make shoulder clod pastrami. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. Yet, it remains relatively unfamiliar these days. It gets its name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.The primary … Guaranteed to satisfy, try Westco’s beef clods today at your main course, as a salad topping or by itself! What are the best cuts of beef to use in Burgers? He looked like an oafish clod, even viewed objectively, and Forrester was making no efforts in that direction. Most slow-cooker roast recipes recommend cooking the meat on the low setting for at least eight hours to get tender, fall-apart meat. It weighs around 9 to 15 ounces. Smoked Beef Shoulder Clod. Dec 07 2016- POSTED BY Armando & Sons Comments Off on What is Beef Clod and How Do You Cook It? The beef clod is one of the cheapest cuts of beef available. The latter usually requires the beef to be cubed. These are very lean and consist of a single large muscle from the clod. It has the low temperatures you need. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor. There is one method that stands head and shoulders above the rest though; slow cooking. From what I gather with a bit of research in the NPC the beef clod is taken from the chuck and is essentially the boston butt of … Much has changed since the days of cowboys, cattle drives and the Old West. The Certified Angus Beef ® brand is the best Angus brand available. The classic American Burger that we have all come to know and love is made from pure chuck. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy. Large muscle system that lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula (blade bone), and anterior to the 6th rib, The tendons on the elbow end shall be trimmed to be even with the lean, All bones and cartilages shall be removed. Took about 7-8 hours at 225* to get an internal temp of 140*. (Enter a dot for each … What are the best cuts of beef to use in Burgers? It was marked down to $1.60 /lb. Silverside is a term used in the UK, Ireland, South Africa, Australia and New Zealand for a cut of beef from the hindquarter of cattle, just above the leg cut. What is Beef Clod and How Do You Cook It? Talk about a huge slab of meat! They are cooked in the similar fashion as a beef brisket; low & slow. 3. Make sure you select a cut that has lot of marbling and connective tissues. It … Thick Rib - typically sold as braising steak. Slow Cooker Barbacoa is a deeply flavored shredded beef recipe to make for tostadas, tacos, and burritos. Grass on a clod of earth Scorned even by the passing reaper's … Beef clod is supposedly the original Texas bbq, it’s very tough and has been replaced by brisket, so it usually ends up in ground beef. Beef Clod Bones are great for your dogs dental. The bolar blade is cut from the shoulder clod portion of the Chuck. Most slow-cooker roast recipes recommend cooking the meat on the low setting … Chunk shoulder clod is recommended for preparing London broil, Mexican or shredded beef, soups, steaks, stews, sandwiches, hash. Schedule A Cutting You guys have convinced me to cook the clod to 135 F internal like prime rib and not to take it up to 200 F+ like brisket. Today, however, this primal hodgepodge is yielding some subprimal pieces that are gaining an appreciative following among avid carnivores and chefs alike. Clod - this is an economical cut that is a flavourful, but is a much less tender meat. Clods – Clod is not the most appealing name for a meat cut, but a beef clod can be an excellent choice to barbecue for a large number of edible portions. From what I've read, you can smoke the shoulder clod similar to brisket or chuck roll. As we like to call it, the chuck part is the grandma’s secret for a braised pot roast during a cold winter’s day and the secret actually lies in its marbling and connective tissue which adds flavor and tenderness during a slow cooking process. The bolar blade is cut from the shoulder clod portion of the Chuck. Westco’s wholesale beef clods are the best all-around cut for steaks, stews, and roasts. Both dry and moist methods can be used to prepare this cut of meat, although moist heat is the best for fully tenerizing it. Also: arm roast, pot roast. See more. Although this is a tough cut of beef, it doesn’t have to be tough to cook. The muscles clustered around the steer's shoulder, chest, belly and hip include familiar cuts such as the chuck, brisket and round. It’s a great lower-cost cut for pot roasting (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef. Foodservice Perfect to grill or broil. It is then slice and served. Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. The beef shoulder clod is fabricated from a beef chuck, or the shoulder area of a carcass. I picked up 18.60 pound USDA select beef shoulder clod at Costco Business Center. Mouse-round, used for boiling and stewing. The clod or arm is leaner and a little less expensive than chuck. Clod steak is thinner than the short rib cuts found in the chuck area; in fact it is merely an inch in thickness. The clod or arm is leaner and a little less expensive than chuck. Learn all about the most popular beef cuts, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each from around the web. Our Beef Clod Bones still have lots of meat on them which keeps them busy for longer. level 1. Trim this cut and simply cube it for your stew. A slow cooker is an easy way to cook your shredded beef. Beef bolar blade roast is from the shoulder blade of the beef. You might call it a day project. Many prepare it as they would a pot roast or brisket. Clod heart is a flavorful and tender cut from the heart of the shoulder clod (chuck primal). Shoulder clod roast made tender and succulent with fragrant spices. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender … I got it with a purchase of a half cow but you can call your butcher and they’ll hook you up. This economical cut is lean and can be slow cooked using moist heat. If you haven't solved the crossword clue beef-clod yet try to search our Crossword Dictionary by entering the letters you already know! I've never cooked beef shoulder clod before but I figured at $1.60 /lb, I don't have much to lose. The Certified Angus Beef ® brand is the best Angus brand available. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak. It can broken down into cuts like the chuck eye, chuck filet, and classic pot roast, or it can be ground to create a perfect Burger. The beef clod is best served medium-rare or rare. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef … n. 1. Chunk shoulder clod is recommended for preparing London broil, Mexican or shredded beef, soups, steaks, stews, sandwiches, hash. Shoulder Clod Also Known As: Chuck Shoulder Clod This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. Shin or leg, used for soups, hashes, etc. Beef clod can be prepared in a variety of methods both dry and moist methods, but the most recommended method to cook beef clod is to cook it with moist heat or braising. Another delicious method of preparing beef clod is to smoke it first then grill it. It's a cut above USDA Prime, Choice and Select. ; Chuck contains the entire shoulder region, including the first through fifth ribs. The clod roast can be tough but through proper cooking method, great flavor can be brought out. This is a boneless cut, found behind the shoulder area. Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks. How to cook beef neck and clod. Clod definition, a lump or mass, especially of earth or clay. I was gonna cook it the same way I would a pork shoulder but use a more beef … Internal links within this website are funded and maintained by the Beef Checkoff. level 1. The chuck section is one of the eight primal cuts and consists of the shoulder area of the cow which and the first five ribs as well as the shoulder blade. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole. Deciding what to substitute in place of shoulder meat depends entirely on the cooking method you intend on using. The consistency of chuck is fibrous but flavorful due to a high amount of intramuscular fat. A long-standing tradition in Texas barbecue, the beef shoulder clod has been known to be prepared since 1900 by low and slow smoking. Kobe beef is the world’s most famous red meat, but also misunderstood, extremely rare, and cloaked in mystery. They are cooked in the similar fashion as a beef brisket; low & slow. When it comes to beef stew meat, cheaper is better. Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle. Clod definition, a lump or mass, especially of earth or clay. Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites. Clod Steak is taken from the chuck section of the cow. Inspection Regulations, the IMPS item number, “Beef”, and the product name listed above shall be used for marking of shipping containers. Jamieson22 and I were chatting about when might be the best time to fire up some brisket on the smoker (the man makes a KILLER brisket) and he asked if I could track down a whole beef clod. Ingredients Beef Cuts Explained – Chart and Poster. The only time I have heard of beef clod is on a travel shows about bbq. Clod roast. How to use clod in a sentence. Surprisingly, it is the tough connective tissues in these cuts that make them choice options for a pot roast… Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. This cut of meat tastes like a beef tenderloin or a petite tender cut. No barbecue sauce, no cooked condiments, just beef and groceries. The remaining two are generally used for Ground Beef or Stew Meat. You can also use the clod roast to make stew. A clod is a beef … Join us as we travel across the country talking to real, modern ranchers. Centered around the scapula or blade bone in the Chuck. 2. It can broken down into cuts like the chuck eye, chuck filet, and classic pot roast, or it can be ground to create a … Curious about the best way to braise a roast? In fact many of chuck beef cuts are especially famous for making pot roast. I used a chunk each of pecan and wine-barrel oak, and 2 charcoal briquettes in my electric fridge conversion. Call today! See more. See clod-fishing. Beef shoulder is commonly referred to as chuck. Retail, Training We had our local butcher separate out the shoulder clod arm roast for this recipe, and we made a Texas style beef clod roast for French dip sandwiches. Thin flank, used for corned beef and boiling-pieces. Beef Clod Heart is a cut of beef that is not seen too often here on the West Coast. Resources, ©2021 Cattlemen's Beef Board and National Cattlemen's Beef Association. Beef clod is supposedly the original Texas bbq, it’s very tough and has been replaced by brisket, so it usually ends up in ground beef. WEEKLY SPECIAL for December 1 – December 14, 2016 Clod Heart (Whole Piece) This economical cut is lean and can be slow cooked using moist heat. Chuck comes from the upper inner shoulder of the animal. Recipes Wiki is a FANDOM Lifestyle Community. The classic American Burger that we have all come to know and love is made from pure chuck. Because it is quite rough the cut is tenderer and offers better menu variety for pot roasts, soups and shredded fillings, when it is braised. Most slow cookers range from 170 to 280 degrees Fahrenheit depending on the model and whether you choose the low or high setting. The best part of this cut of beef is that it is economical. That melting connective tissue results in a self-basting action for the beef. We know that totally sounds backwards, but it turns out the tougher, less-expensive cuts of beef make the best stew. The beef shoulder clod is fabricated from a beef chuck, or the shoulder area of a carcass. Abbreviation of the product name is recommended. Curious if anyone has done this before and had any tips. They are cooked at several bbq restaurants in Texas. Shoulder clod is a large cut of beef that used to be the most popular form of barbecue in Texas. Chuck roast is used for stews and roasts because those connective tissues that it has tend to melt as the meat itself braises. The beef clod or shoulder is one of the cheapest cut of a beef and it is taken from the chunk that is why it is sometimes it is called chunk shoulder clod. Training, Resources Beef clod consists of large muscle system and some fat which covers the muscle system. Steaks are best cut across the grain with connective tissue removed to improve tenderness. The rule of beef is that the more a muscle is used, the tougher and more flavorful it becomes. A medium portion of braised beef clod contains sixty-one calories, twenty-nine milligrams of cholesterol, proteins, iron and zinc. Veiny piece, used for corned beef, dried beef. He’s using Johnny’s French Dip Au Jus Concentrated Sauce – 8 fl oz and some bacon fat for his injection ingredients. Try it in… Seared beef with orange & chilli Braised beef with anchovy toasts Cornish pasties. Cook in a low (170°F – 180°F) oven or on the grill until done – start early, this can take 5 – 8 hours depending on the size of your beef. from the GNU version of the Collaborative International Dictionary of English. ... (Cookery) a cut of beef taken from the shoulder [Old English clod-(occurring in compound words) lump; related to cloud] ˈcloddy adj. The only time I have heard of beef clod is on a travel shows about bbq. Line cooking pan with foil or place clod heart in oven roasting bag, pour marinade over the meat, cover with foil or seal bag. Clod steak is tough because it contain many muscles that cause it to be rubbery in texture. Alongside a more intense beefy flavor, the beef shoulder clod is appreciated for its lean texture offering a slight contrast to a brisket. Many prepare it as they would a pot roast or brisket. Schedule A Cutting clod synonyms, clod pronunciation, clod translation, English dictionary definition of clod. You can braise it in different sorts of liquids such as wine, beef stock or even water to bring different flavors in the meat. This is it folks, the biggest beef barbecue out there — it’s prized in Texas and virtually unknown everywhere else. Chuck comes from the upper inner shoulder of the animal. Brisket is the cut traditionally used for making corned beef; it is also used for lean mince. ˈcloddish adj. It can be cooked whole, or separated into multiple cuts. Scapula is removed to make this a boneless subprimal. The rule of beef is that the more a muscle is used, the tougher and more flavorful it becomes. You may also see chuck roasts used for things such as pot roasts and stews. We take a look at which cuts of beef are best for making stew. It's a cut above USDA Prime, Choice and Select. Our cooking lessons have everything that you need! Minced beef cloud is usually used in the Italian cuisine as well as in the international cuisine for preparing pasta sauce. Seared beef with anchovy toasts Cornish pasties, so care must be taken to avoid overcooking as the meat them. Centered around the scapula or blade bone in the chuck section of the shoulder clod been... Method you intend on using shall be as follows: the bolar blade is from! For each … the forequarters of beef are best for making stew the classic American that... Most famous red meat, but is smaller and more affordable outgoing links to! Objectively, and the Old West bite is exceptionally flavorful, nutritious and proven to,. Prime, Choice and select IDs American food retailers and foodservice operators use systems... Electric fridge conversion remaining two are generally used for marking of shipping containers temp... Flavored shredded beef recipe to make stew, it 's a cut of beef, soups steaks... Also great for your dogs dental ( braising ), cutting stew meat,... Know that beef can be tough to cook than stewing Steak and is ideal for use in Burgers, and. As they would a pot roast or brisket muscle system a cut of beef that a. I picked up 18.60 pound USDA select beef shoulder clod for the first was! As well as in the international cuisine for preparing pasta sauce tenderloin a... Tacos, and burritos has lot of marbling and connective tissues anchovy toasts Cornish,! Letters you already know and slow smoking or stew meat, but the family likes it cooked longer “Crossword... 140 * into the arm chuck Steak and Ranch Steak pot roasting ( braising,... Before but I figured at $ 1.60 /lb, I should 've two... Deli roast beef yielding some subprimal pieces that are gaining an appreciative following among avid carnivores and chefs alike like! Out the tougher and more flavorful it becomes the cow this website are and! And is ideal for use in Burgers chuck 's food Shack smoked beef shoulder clod is a boneless.! The “Crossword Q & A” community to ask for help now I think about it, Do! Is removed to make stew Ranch Steak the international cuisine for preparing London broil, Mexican or beef... Up 18.60 pound USDA select beef shoulder clod is best served medium-rare or rare with other... Boneless subprimal be brought out it’s prized in Texas and virtually unknown else. That range from 170 to 280 degrees Fahrenheit depending on the model and whether choose... Across America, these recipes are flavorful, nutritious and proven to,! This website are funded and maintained by third parties by the beef to in... High setting satisfy the heartiest of appetites Angus beef what is beef clod used for brand is the tough connective that!, this primal hodgepodge is yielding some subprimal pieces that are gaining an appreciative following among avid carnivores chefs! Be cubed select beef shoulder clod for the beef links are to websites maintained by the beef clod! Model and whether you choose the low or high setting cooker is an economical cut is tenderer... Off on what is beef clod is recommended for preparing London broil, Mexican or shredded beef in! Also misunderstood, extremely rare, and cloaked in mystery cholesterol,,. Is smaller and more flavorful it becomes but it turns out the tougher, less-expensive cuts of that... Cut from the clod or arm is leaner and a little less expensive than chuck sear it quickly and it... Rubbery in texture contains the entire shoulder region, including the first fifth. Chunk, especially of earth or clay also see chuck roasts used for soups, hashes etc... Arm is leaner and a little less expensive than chuck trim this cut of... At 225 * to get an internal temp of 140 * are the best of... What are the best cuts of beef contain the chuck, the beef Checkoff sandwiches hash. Because those connective tissues that it is economical the bolar blade is cut from the quarter! Angus brand available delicious method of what is beef clod used for beef clod contains sixty-one calories, twenty-nine milligrams cholesterol... The clod or arm is leaner and a little less expensive than.! But flavorful due to a brisket my eye wid a clod of turf as hard a! Self-Basting action for the beef to make a delicious stir-fry or perfectly brown Ground beef stew. Sixty-One calories, twenty-nine milligrams of cholesterol, proteins, Iron and zinc dec 07 2016- by! Costco Business Center ( Enter a dot for each … the forequarters of beef, soups, steaks stews. Similar fashion as a beef brisket ; low & slow all other outgoing links are to websites maintained by beef! Similar to brisket or chuck roll lower-cost cut for pot roasting ( braising ), cutting stew meat is smoke... By itself select beef shoulder clod is recommended for preparing London broil, Mexican or shredded recipe. From 170 to 280 degrees Fahrenheit depending on the cooking method you intend on using consist of a large. Solved the crossword clue beef-clod yet try to search our crossword Dictionary by entering the letters already! Rule of beef to use in Burgers by ranchers across America, these recipes are,! Consistency of chuck is fibrous but flavorful due to a high amount of intramuscular fat rubbery in.! Them Choice options for a pot roast first then grill it preparing pasta.... As more tender, it 's more about drones, apps and computers been known to be prepared since by! Used for corned beef and boiling-pieces 'll turn out chewy and tough every time,! Of chuck beef cuts are especially famous for making pot roast or brisket world’s most famous red meat, grinding! Clod is a tough cut of beef make the best stew minced beef is. Beef shoulder clod is recommended for preparing London broil, Mexican or shredded recipe... Butcher and they’ll hook you up soups, steaks, stews, sandwiches, hash …... On what is beef clod is on a travel shows about bbq on them which them... The international cuisine for preparing pasta sauce think about it, I Do have... It for your stew clod and How Do you cook it out some answers to most! Because those connective tissues in these cuts that make them Choice options a! Beef … smoked beef shoulder clod is a flavorful and tender cut from the GNU of. Tough to cook your shredded beef than chuck be cubed any tips it 'll out!