AtlasMas
Husička
fattiness
flavour distinctiveness
For roasting
For ground meat
For grilling and spit-roasting
For cooking
For braising“Husička” (“small goose”) is a specialised Czech butchery term for the front part of the beef shoulder – from the foreshank upward to the chuck tender. This contains a set of muscles ranging from chewy to lean and rather reminiscent of hind meat. This meat can be processed as it is – as the fore meat, or divided into multiple parts depending on the content of ligaments and collagen. We divide the meat in this way at Amaso. For us, the brachial muscle is the most valuable. It is surprisingly small (the shape is reminiscent of a small goose, as well as eye of round), but with perfect tenderness and flavour. Therefore, we call only this cut of meat “husička”.
Husička
