Beef cuts for stews and roasts
Beef cuts by the piece. Chuck, shoulder clod, shin, short ribs, flank, oxtail and rump, in 1 kg pieces; ideal for stews, braises, roasts and stocks.
- Category
- Beef – Stewing cuts
- Format
- 1 kg piece
- Features
- Chuck, shoulder, fore shank, short ribs, flank, oxtail and rump
- Recommended use
- Stews, braises, roasts and stocks
- Selected brands and suppliers
- Fast reply on WhatsApp
- Supply for businesses
Key points
Chuck (aguja): rear part of the ribeye, tender and juicy; for stews, roasts and flavourful, good-yield steaks or chops.
Shoulder (espaldilla): upper part of the foreleg, fairly fatty; one of the best for roasting whole, stewing or stuffing.
Fore shank (brazuelo): muscular part of the foreleg with a gelatinous texture; excellent for hotpots, stews and stocks.
Short ribs (costillar): lower ribs with their muscles; for stews, braises, grilled churrasco and oven roasting.
About the product
A selection of beef cuts sold by the piece in 1 kg packs, intended for stews, braises, roasts and stocks. According to the catalogue, each cut has its own use:
Meat & plant-based alternatives
Beef cuts for stews and roasts
These are high-yield cuts for traditional cooking: they benefit from long, slow cooking that softens the collagen and produces rich stocks.
- Flank (falda): hanging muscles of the hindquarter, fibrous and gelatinous; good for stuffing, rolls, stews and braises.
- Oxtail (rabo): the tail, very flavourful; for long-cooked stews and stocks.
- Rump (cadera): top of the leg, juicy and tender; for prepared dishes and steaks.
Technical data
Technical specifications
Data taken from the manufacturer's catalogue.
- Category
- Beef – Stewing cuts
- Format
- 1 kg piece
- Features
- Chuck, shoulder, fore shank, short ribs, flank, oxtail and rump
- Recommended use
- Stews, braises, roasts and stocks
- Reference
- Chuck 195730 · Shoulder 195731 · Fore shank 195732 · Short ribs 181966 · Flank 220413 · Oxtail 220382 · Rump 195739
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Beef cuts for stews and roasts
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