CLOD

2026.01.12

Overview of CLOD

Clod (Shoulder Clod) is a lean, well-muscled cut taken from the shoulder, characterized by a high proportion of muscle tissue and a distinctly beef-forward profile. Composed of multiple muscles, it includes both tender and firmer sections, making it a versatile cut when properly separated and utilized.

Due to the high level of activity in this area, clod meat typically has a deep red color and a pronounced, robust flavor. Rather than richness from fat, it delivers a strong sense of umami and meatiness, which appeals to chefs seeking a more assertive Wagyu expression.

Clod can be divided into several sub-cuts and adapted to a wide range of culinary applications, including sukiyaki, barbecuing, and steak. When sliced thin, it highlights clean, concentrated beef flavor; when grilled or pan-seared, it offers a satisfying bite and depth of taste. With careful cutting along the grain and precise cooking, clod steaks can balance firmness with tenderness.

For kitchens that value flavor intensity and versatility over high fat content, clod is a highly practical Wagyu cut that showcases the strength and character of the shoulder.

PRIMAL CUT

RETAIL CUT

Author

NIKUJILLE

At NIKUJILLE, I share the joy of premium Wagyu with the world. I specialize in ethically sourced beef, such as Arita Wagyu, produced without hormones or antibiotics. By bridging the gap between producers and chefs, I advocate for sustainable practices and a 'zero-waste' approach to every precious cut.