Beef shoulder

Description

Beef shoulder is a cut from the front part of the carcass with a distinct, intense meat flavor and a moderate amount of fat, along with fibrous connective tissue, which gives it a slightly thicker texture and attractive marbling when sliced. It has a dark red color and becomes very juicy after long braising, which breaks down collagen into tender gelatin. It is a good source of complete protein, iron, zinc, and B vitamins (including B12), as well as collagen that supports joints and skin; however, it is advisable to consume it in moderation due to its saturated fat content. It works best in dishes that require long, slow cooking: stews, roasts, braises, ragù, or ground for patties and fillings. Store in a cool place for up to 2–3 days at a temperature of up to 4°C or freeze tightly at −18°C (ideally for 6–12 months), thaw in the refrigerator, and use quickly after thawing.