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Trimmed shoulder clod

from the Austrian calf (heifer)

€22.90

ca. 1 kg (22.9 € / kg)

Ready for shipping. Delivery time: 1 working day

The trimmed shoulder clod is very aromatic and fine. It is ideal for roasts, ragouts and other stews.

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1 kg
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Order within 2 days 2 hours 8 minutes and you will likely receive your delivery on Tuesday, 27.02.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101020

Meat knowledge

The Trimmed shoulder clod is a relatively large piece from the forequarter that can be divided into a number of smaller cuts. The meat has a wonderful flavour of its own and is excellent for braising. The characteristic Trimmed shoulder clod becomes tender during braising and provides additional flavour.

Take it easy
Preparing the trimmed shoulder clod properly

The meat from the shoulder of the calf is only slightly streaked with fat, but is juicy, long-fibred and has a good amount of connective tissue. Connoisseurs know that here you have to go slowly. Because the meat only becomes wonderfully tender and develops its full aroma through slow, long braising.

A characteristic feature of this piece is the relatively thick seam that runs right through the cut. If you want to prepare a top blade roast in the American style, you should remove the seam beforehand.

Which cuts are included in the trimmed shoulder clod?

A whole range of different cuts can be obtained here. These include the thick cut, the shovel cut, the centre cut and the mock tender.

When it comes to preparation, they all have their own advantages. The shovel piece, for example, makes a delicious roast. The bow, on the other hand, is ideal for shredded meat, and together with the lid it is perfect for goulash.

The characteristic seam of the beef shoulder runs right through the middle section, which is why it is mainly intended for braised dishes.

Trimmed shoulder clod - the mock tender

Caution, danger of confusion. The Trimmed shoulder clod does contain a "mock tender", but this has little to do with the tenderness of a real fillet. This, on the other hand, is perfect for ragouts, stews and braised dishes.

Trimmed shoulder clod and its names

There are not only many small cuts of beef shoulder, but also a whole range of names. The shoulder is also known by the following names: "Lean Meisl", "Schulterscherzel", "Kavalierspitz", "Bugscherzel", "Dickes Bugstück".

One kilogram of Trimmed shoulder clod is enough for about three to four people.

Cows image

Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.

Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.

The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.

We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.

Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.

Item number FM101020
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Fresh grass on pasture, brewer's grains, possibly maize or cereals
Meat maturation 2-3 weeks wet ripening
Shelf life at 0-4°C 10-14 days
Shelf life at -18°C 180 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.

Trimmed shoulder clod

€22.90

ca. 1 kg (22.9 € / kg)
-
1 kg
+