Pork shoulder steaks without bone

Boneless shoulder steaks are beef cuts obtained from the shoulder, a front section of the animal located near the front leg. They are characterized as lean pieces with a firm yet tender texture when properly cooked. Being boneless, these steaks are very versatile and are commonly used in a wide variety of recipes, from stews to fried dishes and grilling.

Origin: The shoulder is a traditional cut in Hispanic American butchery, valued for its intense flavor and good meat-to-fat ratio. This cut comes from the forequarter of the beef and is especially popular in countries like Mexico, Argentina, Colombia, and Chile, where it is used in both typical and everyday dishes.

Properties: Boneless shoulder steaks are a good source of high-quality protein, iron, zinc, and B-complex vitamins, which are essential for energy and muscle health. With a moderate amount of fat, they provide flavor without being excessively fatty, making them ideal for preparations that require a balance between juiciness and texture.

Synonyms in Spanish from Hispanic America: depending on the country, this cut may also be known as bistec de aguja, bistec de espaldilla, chuleta sin hueso de paleta, or simply paleta deshuesada. It is important to be aware of these variations to correctly identify the ingredient in different regions.