"Beef, chuck shoulder (blade)" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, chuck shoulder (blade) — this is a part of the cattle carcass that is located on the animal's hind limb, in the upper shoulder region, between the blade and the ventral surface of the neck.

Beef chuck is one of the largest muscles of the animal, involved in the movement of the forelimbs. As a result, the meat in this part of the carcass has a denser and tougher texture than in other areas of the carcass.

Beef chuck shoulder can be prepared in various ways: it can be braised, roasted, fried, boiled, or grilled. To make the meat more tender and juicy, it is usually marinated or subjected to various culinary techniques that help soften connective tissues.

In the chuck area of beef there is a large amount of protein, iron, zinc, B vitamins, and other beneficial substances.

When selecting and preparing beef chuck shoulder, consider the following recommendations:

1. Choose meat from young animals, as it is more tender and juicy.
2. Pay attention to the color of the meat: it should be bright red, without gray or brown tones.
3. Check the texture of the meat: it should be firm and taut, without stickiness or slime.
4. When cooking, use marinades or culinary techniques that help make the meat more tender and juicy.
5. Do not overcook the meat over heat, so that it does not become dry and tough.

By following these recommendations, you can prepare a tasty and healthy dish from beef chuck shoulder.