Shoulder steaks

Shoulder steaks are cuts of meat obtained from the front part of the shoulder of the beef, specifically from the shoulder clod. This cut is known for being juicy and flavorful, although it can be a bit more fibrous than other more tender cuts, so it requires proper cooking techniques to achieve a tender and tasty texture.

The origin of this cut is traditional in Hispanic butchery, especially popular in Latin American countries like Mexico, Argentina, Colombia, and Venezuela, where it is frequently used to prepare grilled dishes, stews, or breaded steaks.

Regarding its properties, the shoulder is a good source of high-quality protein, in addition to containing B-complex vitamins, iron, and zinc, essential minerals for the proper functioning of the body. Being a lean cut with some connective tissue, it is ideal for those looking for a meat option with a good balance between flavor and nutritional value.

In Latin American Spanish, the term shoulder steak may vary by country; some common synonyms include bife de paleta, shoulder fillet, or simply shoulder. In some places, it is also known as blade steak or shoulder roast.