Trimmed shoulder clod
from the Austrian calf (heifer)
On stock and ready for shipping
The trimmed shoulder clod is very aromatic and fine. It is ideal for roasts, ragouts and other stews.
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".
Recommendation for cooking
In the pan
Quantity per person
One kilogram of Trimmed shoulder clod is enough for about three to four people.
Herkunft und Haltung
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.
Details to the article ”Trimmed shoulder clod”
|Breed||Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...|
|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.|
Good to know
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
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Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?