Beef Shoulder

• Beef shoulder is often used for braising, which involves slow cooking the meat in a liquid until it becomes incredibly tender and flavorful. This is perfect for pot roasts or stews.
• Beef shoulder is ideal for making pulled beef. Slow cooking it until it easily shreds creates a delicious and versatile ingredient for sandwiches, tacos, or salads.
• Ground beef chuck, made from beef shoulder, is a popular choice for hamburgers due to its flavorful fat content, leading to juicy and satisfying burgers.
• Beef shoulder can be used in slow-cooked stews. The long cooking time tenderizes the meat and allows it to absorb the flavors of the other ingredients, creating a hearty and comforting meal.
• Beef shoulder is great for smoking, especially if you want to create a cheaper alternative to brisket. Smoked beef shoulder develops a delicious smoky flavor and tender texture.
• Beef shoulder is suitable for use in dishes that require long cooking times. This allows the meat to break down and become more tender, it can be used in various recipes where you want a robust beef flavor, like in slow cooked chili.

• Excellent source of protein, crucial for muscle building and repair.
• Rich in iron, supporting healthy red blood cell production and preventing anemia.
• Provides zinc, essential for immune function and wound healing.
• Contains B vitamins, which aid in energy metabolism and nerve function.
• Source of creatine, which can improve athletic performance and muscle strength.
• Contributes to satiety, helping to manage weight and control appetite.

Beef shoulder is best stored in the refrigerator to maintain its quality and prevent bacterial growth. Wrap it tightly in plastic wrap or butcher paper, then place it in a sealed container or a resealable plastic bag. It can be stored in the refrigerator for 3-5 days. For longer storage, freeze the beef shoulder. Wrap it tightly in freezer paper or place it in a freezer-safe bag, removing as much air as possible. Frozen beef shoulder can maintain its quality for 6-12 months. When thawing, do so in the refrigerator to ensure even thawing and prevent bacterial growth.