It is often divided into its three separate muscle cuts for retail sale.

[2] Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking.

[3] Beef clod may also be prepared with moist heat or braising.

[4][5] A shoulder tender[6][7] also called beef shoulder petite tender,[8] beef shoulder tender petite roast,[9] bistro filet, rat or teres major steak[6][7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck).

[8][10] It is shaped like a pork tenderloin,[10] and weighs 8 to 10 ounces (230 to 280 g).