A tough, well-worked cut from the shoulder of the animal, marbled with fat and rich in connective tissue. Lean alone it would be chewy, but the abundant collagen melts to gelatin over long, gentle cooking, leaving the meat tender and the sauce full-bodied. It is the classic cut for slow braises and stews.
Where it comes from
The shoulder of beef, used across European braising cookery; its high collagen makes it the standard stewing cut.
In the kitchen
Cut into chunks and slow-braised in stews such as carbonnade and bourguignon until fork-tender.
Nutrition (per 100g)
~250kcalCal
~19.0gProtein
~19.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
