Hello, my friends! Today I bring to you guys the shoulder heart, or shoulder clod beef, among other names that we call this super soft and versatile cut. Just like in the flat iron video, this cut was also made using the dry age technique. And, because so many of you guys have asked, I've decided to roast that calabrese sausage with it. Do you remember it? It was a day of a lot of fun and chill. Watch it and share with your friends, because I'm sure you'll like it very much. A hug from the "gaucho"!
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Негізгі бет DRY AGED SHOULDER HEART | MIOLO DE PALETA DRY AGED
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