Category Meats

A cut located in the forequarter of beef. It is shaped like a cone and it is located on the side of the shoulder.

It is a hard piece, which is used in slices or diced for ragouts and whole when braised. If the cut is from a calf it can be sliced to be fried in breadcrumbs or whole for roasting in the oven.

Fine quality cut of meat.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 2.19 g
Monounsaturated fatty acids 2.4 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 59.0 mg
Calcium 8.0 mg
Iron 2.1 mg
Zinc 3.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 8.0 ug
Salt (Sodium) 61.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.