Paloma Family Farms “Prairie Tender” Clod Tender
Hearty, Juicy, and Rancher’s Favorite
Our Prairie Tender is a true butcher’s secret—cut from the beef shoulder clod, this beautifully tender portion offers the richness of a chuck roast with the elegance of a filet. Naturally juicy and full of bold, beefy flavor, the Clod Tender is perfect for roasting, grilling, or slicing into hearty steaks. It’s a cut that proves you don’t have to sacrifice tenderness to enjoy serious flavor.
The Story Behind the Cut:
The clod tender, sometimes called the “shoulder tender,” has long been prized by ranchers and butchers who knew where to find the hidden gems of the animal. Pulled from the shoulder area—a part known for strength and robust flavor—the clod tender stands out because it’s surprisingly soft and tender despite coming from a working muscle. It’s the everyday cowboy’s answer to the filet mignon: no fuss, full flavor, and always satisfying.
What Makes It So Decadent:
Lean yet incredibly juicy, the clod tender is prized for its fine texture and deep, savory richness. It’s smaller and more naturally shaped than a traditional roast, making it ideal for quick roasting or cutting into individual steaks. When prepared properly, it delivers a melt-in-your-mouth experience at a fraction of the cost of more famous cuts—making it one of the best-kept secrets in beef.
Cooking Instructions:
Clod tender is best cooked to medium-rare or medium to maintain its natural juiciness.
1.Prep: Bring the clod tender to room temperature. Pat dry and season generously with salt, pepper, and your favorite dry rub or herb mixture.
2.Sear: In a hot skillet or grill, sear all sides over high heat to lock in juices.
3.Roast or Grill: Finish in a preheated 375°F oven (or indirect heat on the grill) until the internal temperature reaches 130°F for medium-rare (about 20–30 minutes depending on thickness).
4.Rest: Let rest for 10–15 minutes before slicing to allow juices to redistribute.
5.Serve: Slice into medallions for steaks, or roast whole and carve at the table for a rustic presentation.
Pro Tip:
Marinate in olive oil, garlic, and fresh rosemary for a few hours before cooking to enhance its natural beefiness. bartender
 Approx 1.75-2 lbs