Deboned veal shoulder

Boneless veal shoulder is a cut of meat obtained from the front part of the calf's forequarter, specifically from the shoulder area. This cut is characterized by its fibrous and juicy texture, with a balance of lean meat and fat that makes it ideal for stews, braises, roasts, and preparations that require slow cooking to tenderize the meat and enhance its flavor.

The origin of veal shoulder is linked to young veal, meat from young cattle, which guarantees a more tender texture and a delicate flavor compared to meat from adult beef.

Regarding its properties, veal shoulder is rich in high-quality proteins, iron, zinc, and B-complex vitamins, essential nutrients for a balanced diet. Thanks to its moderate fat content, it provides juiciness and flavor without being excessively heavy.

In different Latin American countries, it may have various synonyms or regional names, such as veal shoulder roast, veal shank, or simply beef shoulder, although the term "veal" refers to the younger animal, which implies more tender meat.

This ingredient is fundamental in countless traditional and contemporary recipes, adding flavor and texture that enrich stews, broths, stuffings, and baked or grilled preparations.