Shoulder Roast / כתף מרכזית

Alternative Names: Shoulder.

This cut is large, muscular, and low in fat, featuring a smooth texture. It comes from the upper section of the beef shoulder (front leg). It is a staple in kitchens and is primarily ideal for slow-cooked dishes or for use as ground meat.

Perfect for slow, prolonged cooking.
Ideal for casseroles and stews. Excellent for goulash.
Great for making ‘meat rolls’, Works well when cooked whole in sauce.
Suitable for long roasting as a whole piece.
Excellent when ground for meatballs. Great for stuffing when ground.