Trimmed shoulder clod
from the Austrian calf (heifer)
€25.20
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.
Meat knowledge
The Trimmed Shoulder Clod is a relatively large piece from the forequarter that can be cut into a number of smaller pieces. The meat has a wonderful flavour of its own and is excellent for braising. The characteristic Trimmed Shoulder Clod becomes tender during braising and adds extra flavour.
Take it easy
The meat from the shoulder of the calf is lightly marbled with fat, but juicy, long-fibred and with a good amount of connective tissue. Connoisseurs know that you have to go slowly here. The meat becomes wonderfully tender and develops its full flavour only when cooked slowly and for a long time.
A characteristic feature of this cut is the relatively thick seam that runs right through the cut. If you want to prepare an American-style top sirloin, you should remove the seam beforehand.
. What cuts are included in the trimmed shoulder loin?
There are a number of different cuts available. These include the thick cut, the shovel cut, the centre cut and the mock tender.
Each has its own advantages when it comes to cooking. The blade cut, for example, makes a delicious roast. The bowl, on the other hand, is ideal for shredded meat, and together with the lid, it is perfect for goulash.
The shoulder's characteristic seam runs right through the middle, making it ideal for braised dishes.
Shoulder clod - the pretend tenderness
Beware of confusion. The Trimmed Shoulder Clod does contain a "mock tender", but this has little to do with the tenderness of a real tenderloin. It 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".
Quantity per person
One kilogram of Trimmed shoulder clod is enough for about three to four people.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting 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. We therefore 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 allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Trimmed shoulder clod”
| 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 | 8-10 days |
| Shelf life at -18°C | 120 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
Facts
- 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
Accepted payment methods
Secure shopping at Fitmeat
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?