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It is one of the parts into which the front quarter is divided next to the chest. Specifically, it is the upper part of the forelimb.

The meat obtained is fatty and juicy and is mainly used for stewing, braising, whole roasting or even griddling.

From this cut, the so-called beef fillet or butcher's steak is obtained. The meat from the top is used for fillets, the meat at the bottom for roasting or frying.

10

Shoulder clod

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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