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Arabic/Local Shoulder
Description
The shoulder cut, also known as the chuck, comes from the upper part of the animal's forelimb. It's a flavorful and relatively tough cut due to its mix of muscle and connective tissue, making it ideal for slow-cooking methods like braising, roasting, and stewing to tenderize the meat and bring out its rich taste
The shoulder cut, also known as the chuck, comes from the upper part of the animal's forelimb. It's a flavorful and relatively tough cut due to its mix of muscle and connective tissue, making it ideal for slow-cooking methods like braising, roasting, and stewing to tenderize the meat and bring out its rich taste
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