Beef Shoulder Clod (Inner Shoulder) — a cut taken from the central portion of the beef shoulder (forequarter). It offers a rich beef flavour and a balanced ratio of lean meat and connective tissue.

Due to its moderate collagen content, it performs best in slow cooking methods such as braising, stewing, or pot roasting. When cooked properly, it becomes tender and juicy. It can also be portioned into cubes or thick steaks for controlled cooking.