Boneless beef shoulder for stew

Boneless beef shoulder for stewing is a cut of beef taken from the upper part of the rib and the shoulder of the animal, also known as part of the chuck. This cut is ideal for stews and braises due to its balanced proportion of lean meat and fat, which adds flavor and juiciness to dishes during slow cooking.

Origin: Beef shoulder is a cut widely used in the traditional cuisine of various Latin American countries and Spain. Its popularity lies in the texture and flavor it develops when cooked over low heat, allowing the muscle fibers to tenderize and the fat to melt, enriching the dish.

Properties: This cut is rich in high-quality protein and provides moderate amounts of iron and zinc, essential minerals for health. Furthermore, its collagen content contributes to a soft and tender texture in stew recipes. Being boneless, it is more practical for preparing stews without the need to deal with bones, making its preparation easier.

Synonyms in Latin American Spanish: Depending on the country, beef shoulder may also be known as paleta de res, brazuelo, aguayón, or simply espaldilla. In some places, especially in Mexico and Central America, its use for stews is very common.