Clod is prepared from the shoulder and is made up of several muscles with layers of soft fat and connective tissue. Low, slow cooking methods dissolves the natural marbling,resulting in a delicious flavour and rendering the meat tender.
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Barbecue: Steaks( min. 21mm thick) cooked on a hot surface/grill to appropriate doneness.
Casserole: Meat cubes (Approx. 20 mm)covered in liquid and simmered on a low heat.
Stir-fry: Meat strips( approx.10 mm wide, 75 mm long) cooked quickly on a hot surface in small batches.
Pan-fry: Steaks ( min.21 mm thick) cooked on a hot surface to appropriate doneness.
Corn : Meat cured and prepared by a slow, wet cook.