Beef shoulder-blade is a part of the hind quarter, which is attached to the shoulder of a cow’s or a bull’s body.
This meat is likely to contain hard muscles and joints, which makes the meat easy to cook.
While cooking the meat is typically cut from the shoulder-blade in order to smother or fry. Dishes made of the shoulder-blade are served with side dishes, among which mushrooms, pasta and different vegetables are good.
Chefs combine beef with dry fruit and fresh berries, sour-milk products as well as apply vine and beer. Dishes of beef shoulder-blade make the stomach function better, bring positive impact on blood vessels, make metabolism faster and have anti-inflammatory and anti-oxidant action.