Coarse cut of meat from shoulder an ox?

"Coarse cut of meat from shoulder an ox" is a bit vague, but here's a breakdown of what it likely refers to, and some clarifications:

Common Cuts from the Ox Shoulder:

* Chuck Roast: This is a large, tough cut, but it's also very flavorful. It benefits from slow cooking methods like braising or roasting. It's often used for pot roast, pulled beef, or chili.

* Shoulder Clod: A good option for stewing or braising. It's less tender than chuck, but still flavorful.

* Denver Steak: A flavorful and slightly tougher steak that works well for grilling or pan-searing.

* Flat Iron Steak: This is a more tender cut from the shoulder, great for grilling or pan-frying.

Coarse Cut vs. Fine Cut:

* Coarse Cuts: Usually large pieces with a lot of connective tissue. They require longer cooking times and are best for braising, stewing, or slow roasting.

* Fine Cuts: Smaller, more tender cuts that are suitable for grilling, pan-frying, or roasting for a shorter time.

Ox vs. Beef:

* Ox: An older, mature bull. Ox meat tends to be tougher and more flavorful than beef. It's not as common in modern butcher shops.

* Beef: Meat from a cow (male or female).

To get a more precise answer, you'd need to know:

* What specific piece of the shoulder: Is it the top blade, bottom blade, or another part?

* The intended cooking method: This will help determine the best cut for your needs.

In Summary:

A coarse cut of meat from the shoulder of an ox would likely be a large piece of chuck roast, shoulder clod, or another tough, flavorful cut. It would be best for braising, stewing, or slow roasting.