Beef shoulder as a complementary to steak in stews, roasts and stuffing is reportedly the juiciest cut of meat preferred by sophisticated palates of American diners. An article points out the good and bad side of beef shoulder, where the former tends to be apt for slow cooked foods while the latter speaks of the amount of guilt hidden in the fatty layers of chuck.
Facts provided apparently tips on the various ways of removing fat after the meat is cooked by the way of cutting the fat out or removing the layer of fat after refrigerating.
The perspective made in beef shoulder is for appealing the medium rare and rare preferences of American diners, and to put it the other way it discourages the purchase of beef shoulders from supermarkets.
Earlier reports show that industrial beef is dry and it might not give much credit to the succulent preparation of the wiliest cooks. Briefly, it is for the home cooks and chefs to skill themselves with handling beef shoulder at home to treat the diners with moist meat instead of a dried slab, if unless the meat is not kept for pot roasts or stews.
