This Boneless Veal Shoulder from David Master is specially trimmed (SP) and vacuum-packed (SVX), supplied in pieces of approximately 6kg. Sourced in France, it is a versatile cut known for its balance of lean muscle and connective tissue, ideal for braising, roasting, or portioning.

Detailed Information
Cut from the forequarter of French veal (Bos taurus), this boneless shoulder includes well-developed muscle groups trimmed to reduce excess fat and sinew. Its structure offers excellent moisture retention during cooking, making it suitable for slow-cooked preparations, roulades, or terrines. The consistent trimming ensures minimal waste and reliable yield for foodservice operations.

Who is David Master?
David Master supplies expertly prepared meat cuts for the professional culinary sector, with a focus on traditional butchery practices, breed origin, and production consistency. The brand is trusted by chefs seeking quality and traceability across a range of premium proteins.

Storage and Usage Instructions

• Store refrigerated at 0°C to +4°C.

• Cook thoroughly before consumption.

• Suitable for braising, roasting, or portioning for stews. Consume within 48 hours after opening.