Oyster blade FROHWEINS 1-1.3 kg / כתף בקר

Beef shoulder is cut number 5, commonly referred to as “beef shoulder roast.” This cut comes from the shoulder area of the animal, which is typically divided into two main sections – the chuck (cut number 4) and the shoulder roast, which we will focus on here. This is a low-fat cut, relatively long and narrow, with a strip of gelatin running through it. You can ask the butcher to remove it, but it’s advisable to leave it in place, as it adds juiciness and flavor to the dish when cooking the whole cut. Due to its low fat content, this cut is excellent for braised dishes and long cooking methods like asado. With proper preparation, it yields beef with rich flavors and a great texture.