The shovel piece
The marbling makes this shoulder piece a very juicy, aromatic roast or braise . Traditionally, this piece is widely used in Austrian cuisine, where it is known as Schulterscherzel .
Properties of the shovel piece
The shoulder cut comes from the shoulder of the cow and is located between the thick shoulder and the false fillet. In Germany, it is also called the flat shoulder . A thick tendon runs down the middle of this fairly flat piece. If you cut the piece in two along the tendon, you get two steak pieces, known in the USA as a flat iron steak or top blade .
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and the herds of our partners. All farms are located near our butcher shop, right in the Black Forest .
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality .
Our short transport routes protect both the livestock and the environment. We transport the animals a maximum of 60 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality .
Our short transport routes protect both the livestock and the environment. We transport the animals a maximum of 60 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Prepare shovel piece correctly
Of course, there are many different ways to prepare a pot roast. We'd like to introduce you to a classic method.
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1.5 kg shovel piece, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear it on all sides in a hot pan. Peel and finely dice the onions, peel the carrots, and slice them just like the leeks.
Transfer the roast from the pan to a deep roasting pan. Then add the onions, carrots, and leeks to the pan and sauté. After a short time, deglaze with red wine and about half of the stock. Pour this mixture over the roast and braise the beef in the oven for about 2.5 to 3 hours at approximately 160°C. If the stock has reduced too much, add more stock occasionally.
After about 2 hours, check for the first time with a fork whether the roast is tender.
Once tender, remove from the stock and puree the vegetables into a smooth sauce.
After 5 minutes of resting, slice the roast and serve with the sauce.
We recommend dumplings or mashed potatoes as a side dish.
Aus eigenem & Partner ViehbestandShoulder scapula / flat bow
Shoulder scapula / flat bow
Saftiges Schulter-Cut (Flacher Bug) mit kräftiger Marmorierung – aromatischer Braten- & SchmorklassikerRegular price
29,99 €
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29,99 €
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19,99 €
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The shovel piece
The marbling makes this shoulder piece a very juicy, aromatic roast or braise . Traditionally, this piece is widely used in Austrian cuisine, where it is known as Schulterscherzel .
Properties of the shovel piece
The shoulder cut comes from the shoulder of the cow and is located between the thick shoulder and the false fillet. In Germany, it is also called the flat shoulder . A thick tendon runs down the middle of this fairly flat piece. If you cut the piece in two along the tendon, you get two steak pieces, known in the USA as a flat iron steak or top blade .
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and the herds of our partners. All farms are located near our butcher shop, right in the Black Forest .
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality .
Our short transport routes protect both the livestock and the environment. We transport the animals a maximum of 60 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality .
Our short transport routes protect both the livestock and the environment. We transport the animals a maximum of 60 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Prepare shovel piece correctly
Of course, there are many different ways to prepare a pot roast. We'd like to introduce you to a classic method.
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1.5 kg shovel piece, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear it on all sides in a hot pan. Peel and finely dice the onions, peel the carrots, and slice them just like the leeks.
Transfer the roast from the pan to a deep roasting pan. Then add the onions, carrots, and leeks to the pan and sauté. After a short time, deglaze with red wine and about half of the stock. Pour this mixture over the roast and braise the beef in the oven for about 2.5 to 3 hours at approximately 160°C. If the stock has reduced too much, add more stock occasionally.
After about 2 hours, check for the first time with a fork whether the roast is tender.
Once tender, remove from the stock and puree the vegetables into a smooth sauce.
After 5 minutes of resting, slice the roast and serve with the sauce.
We recommend dumplings or mashed potatoes as a side dish.
