meat with the bone in, from the upper part of the forequarter, without the shoulder gristle, covered with a layer of external fat. Beef shoulder is most often used for roasting, stewing, and braising. It is also utilised in mince dishes e.g. meat-stuffed dumplings, pierogis, stuffed cabbage rolls, and rashers. Shoulder can also be a component of sausages and pâtés.