Beef shoulder blade with bone

Beef shoulder with bone is a cut of beef that comes from the upper front part of the animal, specifically the shoulder area. This cut includes bone and connective tissue, which gives it an intense flavor and a juicy texture when cooked properly. It is highly valued in traditional Latin American cuisine for stews, broths, braises, and roasts due to its robust flavor and the ability to produce a tasty broth thanks to the bone.

Originating from the cattle-raising traditions of countries like Mexico, Argentina, and other Latin American nations, the shoulder is an economical and versatile cut, ideal for slow cooking methods that allow the meat to tenderize and the flavors to concentrate.

Among its main nutritional properties, its high content of protein, iron, and B-complex vitamins stands out, which are essential for a balanced diet. Furthermore, the bone provides minerals and collagen, which are especially valued in nutritious broths and soups.

In Hispanic America, this cut goes by different names depending on the region. Some common synonyms are: beef paleta, cuchilla, front spine, or simply shoulder. However, it is important to clarify that in some countries, "paleta" may refer to slightly different cuts, although generally, "espaldilla" and "paleta" are used interchangeably to designate this front part of the beef.