Carnes

Deboned veal shoulder

Deboned veal shoulder
Popularity 11 recipes

Used in multiple popular recipes

Ingredient Information

Name

Deboned veal shoulder

Category

Carnes

Popularity

11 recipes

Status

Inactive

Description

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.

Nutritional Properties

0g
fiber
70mg
sodium
15mg
calcium
2.6mg
iron
5.5mg
niacin
350mg
potassium
160
calories
0g
sugars
20.5g
protein
75mg
cholesterol
8.0g
total fat
0.4mg
vitamin b6
2.2mcg
vitamin b12
3.2g
saturated fat
0g
carbohydrates

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