AtlasMas

Shoulder steak (musculus subscapularis) is a cut of meat found below the shoulder blade. This superbly succulent meat isn’t well known in the Czech Republic or in the rest of the world. When butchers peel it away from the shoulder blade, it has a layer of tough fibrous membranes on the surface and it thus requires more work to get a steak from it. In most cases, it therefore ends up in ground meat. Aged shoulder steak has a rich flavour and becomes a tender and succulent delicacy when slow cooked. It is perfectly suitable for goulash and soups, and it is great roasted. We get Vegas strip steak by cutting away the surface membranes and vacuum-aging the meat for 28 days. It is similar to flat iron steak in shape and flavour. It is lower and flat, with longitudinally arranged muscle fibres and there are only two small pieces of it on the entire animal. Try this uncommon and little-known steak, which will surprise you with its flavour, succulence and delicateness, and it will appeal to even the most discerning meat lovers!