Shoulder Blade is separated from the bones by one layer with a smooth, even surface and evenly cut edges. Thickness of subcutaneous fat is no more than 10 mm. Meat of the shoulder blade is thicker. Therefore, it is better if the whole portion of the meat will be cut into small pieces and used for stewing or boiling. With this method of cooking, the meat will become tender and juicy.
Nutritional value of 100 g of product: protein - not less than 14,7g, fat - less than 29,4g
Energy value of 100g: 325 kcal