Beef Clod is a large, boneless cut from the shoulder, known for its rich flavour and lean texture. Best suited for roasting, braising, or slow cooking, it becomes tender and juicy when cooked low and slow—perfect for pot roasts, shredded beef, or hearty stews.
Beef Clod
| Country of Origin | Uruguay |
|---|---|
| Cases | 1 – 4 cases, 5-9 cases, 10 – 24 cases |
