Clod, also known as blade, breaks down further into
* bolar blade
* chuck tender
* oyster blade
Full of flavour, these are versatile cuts and can be used in anything from stir fry and thin slice grill to roasts and braising.
Beef, pork, veal, poultry and lamb plus other specialties. Dry-aged beef, bresaola, pastrami, porchetta – if you can’t see it here, just ask us.