Veal Shoulder
Also known as: veal chuck, veal shoulder roast, veal shoulder clod, vitello spalla, épaule de veau
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Also known as: veal chuck, veal shoulder roast, veal shoulder clod, vitello spalla, épaule de veau
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal shoulder typically stays fresh for 3 to 5 days when stored properly in the refrigerator.
Look for meat that is creamy pink in color with a fine-grained texture and white fat. Avoid meat that looks grey or has yellow fat.
Yes, beef chuck roast is the best substitute as it has a similar fat-to-muscle ratio and responds well to the same cooking methods.
It is moderately lean compared to other cuts, but contains more connective tissue and slightly more fat than the leg, making it ideal for moist-heat cooking.
Trim any excessive external fat, cut into uniform 1-inch cubes, and pat dry with paper towels before searing.
No, plain veal shoulder is naturally free from gluten, soy, nuts, dairy, and eggs.
It is frequently used for Veal Blanquette, Osso Buco style braises (if bone-in), pot roasts, and goulash.
Yes, it freezes very well. Ensure it is vacuum-sealed or double-wrapped to prevent freezer burn, and use within 12 months.
The shoulder comes from a muscle group that does more work and contains more connective tissue, requiring longer cooking times to become tender.
Veal Shoulder is a versatile ingredient found in cuisines around the world. With 172 calories per 100g and 20.5 grams of protein, it's a nutritious addition to many dishes.
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