Beef Shoulder Steak, Local NY State Beef
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Description : Cut from the shoulder clod -- the Shoulder Steak has a big, beefy flavor and is relatively lean (though not very tender). Makes great lean stew meat. Excellent value cut.
Cooking Instructions : Low & Slow - braise or stew. Great cut for "meat and potatoes" pot roast. If cooking like as a steak, be sure to slice very, very thin and serve hot or it will be chewy.
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.