Stew meat can come from any part of the animal, but we recommend it come from the shoulder, as it becomes incomparably tender during stewing and br...
Bone is removed from a shoulder. Boneless shoulder can be tied or untied. Ask the butcher for a small pocket that will allow for stuffing. It is a ...
This cut is prepared from the front quarter by removing the neck, breast and shank. It is a well-exercised muscle that has plenty of connective tis...
