Shoulder Tender -- Rose Veal

All steaks are great, but the lesser known ones always feel extra delicious. Especially the shoulder tender.

The shoulder tender is cut from the chuck, or front shoulder. It’s a small, lean, incredibly tender muscle that is comparable to a tenderloin, but much more affordable. The delicate, beefy flavor of our rose veal shines in this cut.

Not everyone knows about shoulder tender and, once you’ve tried it, you’ll probably want to keep it that way so there’s more for you. 

In order to keep your steak juicy and tender, make sure to cook it hot and fast. Sear in a cast iron skillet then baste with butter and herbs for extra flavor. Or, marinate then grill over high heat. 

Shoulder tender is also a great steak to sous vide. Set the temperature to 130 degrees and allow the meat to cook, then take it out and grill or pan sear to get a crisp edge. 

Slice the meat into rounds again the grain and serve with your favorite sides and farm fresh vegetables. 

Each Plumb Rocky Farm veal shoulder tender weighs roughly half a pound which is enough for one person. 

** Rose veal comes from Jersey cows raised on pasture alongside their mothers so that they eat a diet of milk and grass. The meat has beautiful yellow fat and marbling, and a rich, almost red color. Our veal is tender and incredibly flavorful. **