Beef clod can be prepared in a variety of methods both dry and moist methods, but the most recommended method to cook beef clod is to cook it with moist heat or braising. Because it is quite rough the cut is tenderer and offers better menu variety for pot roasts, soups and shredded fillings, when it is braised. Chunk shoulder clod is recommended for preparing London broil, Mexican or shredded beef, soups, steaks, stews, sandwiches, hash. Minced beef cloud is usually used in the Italian cuisine as well as in the international cuisine for preparing pasta sauce.