Beef Shoulder
Forequarter Cuts: beef shoulder
Beef shoulder comes from the forequarter. The beef shoulder or Beef clod is taken from the shoulder (chuck) region of the cow or veal. Beef shoulder or Beef clod is a large muscle system, with some fat that covers the muscles.
The beef shoulder or Beef cloud composition is mainly three muscles: the shoulder tender, the top blade, and the clod heart and is one of two chuck sub-primal cuts.
It is often divided into its three separate muscle cuts for retail sale.
A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet.
Beef clod, along with beef brisket, is historically the foundation of barbecue, slow smoking. Beef shoulder or Beef clod may also be prepared with moist heat or braising.
About the product:
Forequarter Cuts: beef shoulder
Top Grade: A Grade, Halal, HACCP
Halal / Brazilian origin
Brand: “taiba farms”®
Storage:
Frozen: -18 degrees Celsius or lower
Chilled: Between 0 and 2 degrees Celsius
Primary Packaging: – Vaccum packed in high-density polyurethane plastic. Catchweight
Secondary Packaging:
Frozen: Cardboard boxes, containing 25-30kg
Chilled: Cardboard boxes containing 20-25kg
SHELF LIFE:
Frozen: 12 months
Chilled: 90 days
Container Weight:
Chilled: Max 23 mt\+\- 5%
Frozen: Max 27 mt\+\- 5%
“All cuts can be UK trim, 97vl or skin trim”