Beef shoulder is suitable not only for stewing or baking. Oddly enough, excellent steaks are cut from this working part of the goby. The so-called "blade" is the most tender part of the shoulder-cut. Its peculiarity is that a rough vein passes right in the middle of a piece. Before frying in a pan, it should be removed or at least cut. And the meat will immediately become more tender.
Beef shoulder is suitable not only for stewing or baking. Oddly enough, excellent steaks are cut from this working part of the goby. The so-called "blade" is the most tender part of the shoulder-cut. Its peculiarity is that a rough vein passes right in the middle of a piece. Before frying in a pan, it should be removed or at least cut. And the meat will immediately become more tender.
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