Shoulder steak is a great cut of meat for stews and casseroles. It has low-fat content and holds together well in saucy dishes. It also contains vitamins B6, vitamin B12, zinc, selenium, and iron. Butchers and supermarkets carry it in a variety of cuts, with a UPC of 1133. It is one of the most healthy cuts of beef and one that also tastes fantastic. Here are some tips for cooking shoulder steak.
Start by heating a pan to medium-high heat. Add one teaspoon of butter or two teaspoons of oil. Let the butter or oil melt. After this, place the steak in the pan. Cook the first half of the steak for 4-6 minutes. The second half should be cooked for a further four minutes. After the first half of the steak is done, raise it with tongs and sear the edges.
What is the Shoulder Beef Cut?
Shoulder steak is a boneless cut of beef that comes from the shoulder clod where the edge of the pectoral muscle meets the shoulder. It is called cappello del prete in Italy which translates to Priest’s Hat. It is a mixture of tender and well-worked muscle and has a visible coarse texture. If you’re preparing it in advance, marinate it for six to 24 hours. It will take about three hours to cook a shoulder steak, and leftovers will keep for up to four days.
It is the perfect cut of meat for parties. It is affordable and requires minimal prep time. It can be served as a main dish on a Friday night or as a festive weeknight dinner. You can cook shoulder steak in a griddle or grill at a low temperature. But don’t forget to add spices and simmer the meat for at least 3 to four hours. A good shoulder steak is a must for any meal and can be found at most grocery stores and restaurants.
Shoulder steak should be cooked high and dry on a grill or in a griddle. It is important to bring it to room temperature before cooking, and then place it on the grill. The meat should be cooked at a medium to high temperature for three to four hours. After cooking, allow the meat to rest for 10 minutes before carving. It is a great cut of beef and can be kept in the refrigerator for up to three days or frozen for up to three months.
In short, if you’re yet to try this splendid beef cut, you’re missing out.