The Beef Ragout is one of the meats par excellence ideal for preparing stews. It is extracted from the shoulder, a piece of beef, tender and very juicy. The term Ragout is used to refer to the stew that consists of simmering the cooked meat in its own juices over low heat for a long time. The way to do it in Spanish cuisine is that the pieces of meat are the size of the mouth. *Approximate weight of the product 500 gr. *In the preparation of fresh products there may be a slight variation in the final price depending on the weight.