Shoulder Steak / Raquete
Differentiated flavor cut, the Shoulder Steak, or Raquete, as it is also known in Brazil, is a cut taken from the inside of the palette, extracted from the front of the animal. Also known as racket, winner, seven, tongue and second coio. It can also be called marucha (Spanish), paleron (French) or blade clod (English). More muscular than beef, with long fibers and concentrated fat, it is a very tasty meat. The racket, well cooked or ground, yields excellent sauces, stews, roasts, steaks and stews.
