Beef Forequarter

Beef forequarter refers to cuts of meat from the front portion of beef cattle, encompassing the shoulder (chuck), neck and brisket areas. This meat has more connective tissue and marbling than hindquarter cuts, which breaks down during slow cooking to create rich, flavourful and succulent dishes. In Central European cuisine, forequarter beef is essential for preparing goulash, braised meats, soups and hearty stocks. Slow cooking transforms the tougher meat into tender, delicious results.