The meat owes its name to the flowers that the butcher used to cut on the outside as a sign of craftsmanship. This piece is the thick part of the shoulder. Depending on the slaughter animal, it is very suitable for steak and roast beef or roast beef. Characteristic of this flower arrangement is the layer of fat at the bottom.

bow cover
The weight of many pieces from the shoulder, such as this bow patch that lies in the shoulder under the bow pipe, is determined by the nature of the slaughtered cow. From a dikbil, from which the patch in the photo comes, you can expect it to weigh about 700 grams. In a normal cow only half. The meat is suitable for stewing, as lean soup meat and is often also used for tartar.

triangle piece
This piece is next to the flower arrangement in the shoulder. Below the bow pipe and next to the bow patch above. With a double butt, the piece quickly weighs 1200 grams. In a normal cow about half. This meat is also suitable for stewing, as lean soup meat and is often also used for tartar.

Shoulder Clod – flower arrangement with shoulder patch 4.5 kg