The Shoulder is a Cut of Meat Worth Sampling
Of all the cuts of meat available at the restaurant, the shoulder cut is considered one of the most tender. This is especially true of beef cuts. The shoulder tender is taken from the teres major muscle at the blade of the shoulder (chuck). This cut is considered ‘white-tablecloth quality,’ which is very high. In fact, it’s on par with filet mignon. This type of meat is cut into pieces and roasted. This is an essential step in most meat recipes including goat shoulder recipes. When served, it is recognized as medallions that weigh 8 to 10 ounces.
The Blade of the Shoulder
Some types of steaks are prepared from meat taken from the chuck. This includes bone-in chuck steaks, bone-in roasts, boneless clod steaks, and boneless roasts. Some of the meats are ground for hamburgers.
Most chuck steaks are rectangular and have a thickness of 1 inch. Some might contain parts of the shoulder bones. In cross section, this cut appears to be the number 7. It is broiled or grilled. A cut that is thicker than 1 inch is often called ‘7-bone roast.’ It is usually prepared as a pot roast.
The most affordable cut is the bone-in chuck steak, which is also known as braising steak. It’s the perfect meat for ground beef. It could be used as a replacement meat in some goat shoulder recipes.
Variations that Can Be Used as Replacement Meats in Goat Shoulder Recipes
There are a few variations of shoulder meat. The chuck eye is a cut of meat taken from the center of the roll. It is boneless, and it is commonly sold as chuck tender steak and mock tender steak.
Another variation is chuck fillet, which is sold as chuck tender steak or chuck eye steak. Cross-rib roast is another variation. It is known as English roast or cross-rib pot roast. This cut is also called the ‘bread and butter cut.’
Top blade steak is another variation. It is sold as blade steak, shoulder steak, shoulder roast, arm steak, arm roast, or chicken steak. Most meats that are acceptable replacements for goat meat in goat shoulder recipes are categorized as a cut of meat.
Chuck is classified as 113 by the North American Meat Packers Association (NAMP). It is an industry group that recently merged with the North American Meat Institute (NAMI).