The clod is the large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula, and anterior to the 6th rib.  The blade end (thin end) shall include all the muscles or portions on muscle (trapezius, latissimus dorsi, infraspinatus and the triceps brachii long head) that lie ventral and posterior to the medical ridge of the blade  bone and its related tendon.  The arm end ( thick end) shall include all muscles overlying the first natural seam (latissimus dorsi, triceps brachii lateral head, triceps brachii long head, tensor fasciae antibrachii, cutaneous trunci and minor muscles over the humerus) that extend posterior to the humerus and dorsal to the elbow joint.  The cutaneous muscle or shoulder rose shall be removed when the underlying fat exceeds the surface fat thickness specified.  The presence, however, of the trapezius, cutaneous trunci, major, and those minor muscles over the humerus are optional.  The tendons on the elbow end shall be trimmed to be even with the lean.  All bones and cartilages shall be removed.

If purchaser desires that the clod be prepared into roasts, specify Item No. 114A or 114B.  The clod in each instance shall be trimmed so that it is not less than 1.0 inch (2.5 cm) thick at any point except within 0.75 inch (119mm) of the juncture of the trapezius and latissimus dorsi muscles.  This exception permits the trimming necessary for the underlying fat to comply with the surface fat requirements.  In Item No. 114A, the clod is separated horizontally and may be redivided, whereas in Item No. 114B, the clod is split lengthwise.  Lengthwise cuts shall be reversed with the boned surfaces placed together.  When smaller roasts are desired the roasts shall be divided into approximate equal portions by a straight cut (s) at a right angle to the length.  All roasts shall be netted or tied.