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The shoulder or veal shank in its cross section can be somewhat unusual, as it has a characteristic large nerve, but it is very tasty. From it, you can even remove fillets to cook on the grill or in a pan, and they are very juicy.
The shoulder is characterized by having a coating composed of a thin membrane that covers the entire back part of it, which offers a very smooth texture. It is also called 'llana,' and it is an extra juicy piece for roasts.
The product is vacuum packed. You can choose between diced or undiced presentation options. The approximate weight of each product will be 750 grams.
The beef chuck is currently not very demanded due to general unawareness, and therefore it has a very good price. Additionally, it is quite versatile when it comes to cooking. We can make delicious roasts, stews, braises, or even slice it. Take advantage of the moment!
We give you the option to choose the presentation for your piece. Whole, in pieces, or sliced. In both ways, we will send it vacuum-sealed.
This is a fresh product, cut by hand. It does not contain allergens or any type of seasoning, only beef.
To roast the beef chuck, prepare an oven dish, add a layer of sliced potatoes and julienne onions, add some sliced carrots, half a glass of wine, and half a glass of water. Brown the piece in a pan and place it on top of the potatoes, then bake until it's done (45 minutes at 200ºC). You will tell us the result.
We recommend keeping it between 1ºC and 5ºC. Best before: within 10 days. Tip: it is ideal to take it out of the refrigerator 20 minutes before cooking so that the meat can come to room temperature. This way, no matter how little you cook it, the central part of the piece will never be cold. If you're not going to consume it, you can freeze it without any problem.
