Beef Clods

One of the more economical cuts, the Shoulder Clod is of outstanding value for operators.  Versatile cut with delicious flavor.  Can be prepared using dry or moist cooking methods. However, for most cuts from the Shoulder Clod, cooking with moist heat or braising is recommended. Braising makes these cuts more tender and offers greater menu variety for pot roasts, soups and shredded fillings.

We can also cut our excellent quality beef clod into stew.  We have two options, Regular Stew which is a larger cube mostly used for beef stew and rice, or Roti Style stew which is a smaller cube mostly used for rotis.  We offer by the case or 2kg (5lbs) & 5kg (10lbs). packages.

Another product we produce from our top quality beef clod is, grade A minced beef, made from 100% beef clod and trayed with an attractive label.