Boneless Galician Veal Shoulder: Intense Flavor for Your Stews
The Boneless Galician Veal Shoulder is one of the most versatile and intensely flavored cuts of our veal. It comes from the front shoulder and, although it is a lean meat, it contains a gelatinous tissue marbling that breaks down during slow cooking. This makes it the perfect choice for achieving tender stews and rich sauces.
🌟 Quality Guarantee and IGP Versatility
- IGP Certification: By purchasing our Galician veal shoulder for stewing, you are acquiring a product with Protected Geographical Indication. We ensure the highest quality from animals raised freely and fed naturally in Galicia.
- Meat for Slow Cooking: Its composition makes it a meat that improves in tenderness and juiciness with cooking time, absorbing the flavors of all spices and vegetables.
- Multiple Uses: Request the shoulder cut for stews (ragù), braises, or caldeiradas. You can also request the whole piece to prepare a delicious Galician roast or roast beef.
🔪 Cooking Tips for Maximum Tenderness
The key to the Veal Shoulder is to give it the time it needs.
- Marinating and Searing (for Stews): We recommend searing the cut meat in hot oil before adding the rest of the stew ingredients. This concentrates the juices and enhances the flavor.
- Slow Cooking: Cook the shoulder on very low heat, with broth or red wine, and give it time (several hours). The goal is for it to become incredibly tender until it can be cut with a fork.
- For Roasts: Roast the whole piece in the oven at a medium temperature (160-180°C) for a juicy roast. You can stuff it or wrap it in bacon and ham for added flavor.
📦 Preservation and Shipping
- Professional Packaging: We prepare the meat according to your cutting instructions and vacuum pack it immediately.
- Refrigerated Transport: We guarantee that the product will arrive at your home in optimal hygiene and freshness conditions, using our urgent refrigerated transport service.
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