A cut of beef from the shoulder region, prized for its deep, beefy flavor and rich marbling. Because it has a lot of connective tissue, it is a tough cut of meat and requires a low-and-slow cooking method, such as braising, to become fall-apart tender.
A cut of beef from the shoulder region, prized for its deep, beefy flavor and rich marbling. Because it has a lot of connective tissue, it is a tough cut of meat and requires a low-and-slow cooking method, such as braising, to become fall-apart tender.
