* The minimum order for custom packages is 500 lei.
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Refrigerated/frozen. Individually vacuum-packed cut. (shoulder clod, shoulder blade, mock tender)
4 – 7 kg/piece
This cut is located around the scapula and shoulder bone. It is the largest piece from the shoulder, which can be divided into several cuts by removing connective tissue. It has a well-balanced ratio of beef and fat, with a moderate fat content. This cut has an intense and flavorful taste. Additionally, alongside brisket, it can be an interesting mix for burgers. It is often used in goulash or stews.
Common names: Shoulder clod
Weight: approx. 4 – 7 kg/piece
Delivery condition: Refrigerated/frozen – specify the desired state of the piece in the “order notes” box
Meat condition: Aged piece, vacuum-packed
Validity: see label on the packaging
Transport temperature: over a period of 36 hours between -2 and +3°C
Refrigerated storage temperature: 2 – 4°C
- Locate the central membrane that separates the two main muscles of the piece.
- Separate the two muscles from each other.
- Follow the thinner membranes and cut each part in half.
- Trim the remaining membranes as well as any bloody parts (if any).
- Cut into strips of 1-2 cm against the grain.
- Season and serve warm.
STEW WITH VEGETABLES
Before cooking the beef, divide it into 4 portions and brown the portions one by one to avoid cooling the oil
Divide the beef strips in 4 portions and stir them fry one by one in a little hot oil, to avoid cooling
OF ANGUS BEEF
Whether using a wok, pot or pan, sautéing is a fast cooking method with a…
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Provenance and traceability - from the farm in Sibiu
From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.
The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.
The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.
Find out more about Premium Angus production farm – Karpaten Meat Group.
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