Currency KZT
Beef shoulder buy in Almaty
Buy Beef shoulder
Beef shoulder

Beef shoulder

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Kazakhstan, Almaty
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Technical characteristics
  • Part of carcassShoulder blade
Description
Beef hulks divide on juncture of three grades. Treat the first grade juncture: coxofemoral, lumbar, back, scapular, humeral, chest. To the second - cervical and Pashina; To the third - zarez and shanks (forward and back). For transparent broths and the majority of soups it is the best of all to use back part of coxofemoral juncture with a bone which call "sugar", forward part of this juncture with a bone, humeral and scapular juncture (a beef shovel). Russian cabbage soup and borsch require fat meat (forward part of chest juncture, so-called chelyshko). From shank, soup cooks longer and quite often gets the specific smell and glutinosity characteristic of jellies. Pashin cook soups from a costal site of scapular juncture also. It is the best of all to prepare fried meat dishes (azu, a steak, a beefsteak, steak, round steak, roast beef) from beef sirloin, fillet, internal part of coxofemoral juncture. Stewed meat can be made from external part of an average site of coxofemoral juncture. Beef Stroganoff - from internal part of an average site and the top part of a forward site of coxofemoral juncture. For chopped products - cutlets, bitok, zrazas, meatballs, roll, and also forcemeats and stuffings it is possible to use the lower part of a forward site and back part of coxofemoral juncture, humeral juncture, Pashina, pulp from shank and a zarez. Jellies usually prepare from shanks.
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Beef shoulder
Beef shoulder
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