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Veal chuck / Solomo Abierto

Veal chuck / Solomo Abierto

Regular price €17,95
Regular price Sale price €17,95
Sale Sold out
Taxes included.

🔒 Secure payment❄️ Chilled shipping (2-8 °C) with SEUR to mainland Spain, Portugal and France

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❄️ Ships chilled

Arrives chilled with SEUR in mainland Spain, Portugal and France. It is not shipped to the rest of Europe.

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Juicy cut from the neck and shoulder with marbled fat that gives it a deep, intense flavour. One of the most prized cuts for long, slow cooking.

Muscle Trapezius / Cervical
Fat content Medium (marbled fat)
Tenderness High (with slow cooking)
Price per kg €15.50/kg

How to cook it

  • Stew / Casserole: Cut into pieces and cook for 2h over low heat. It falls apart on its own.
  • Pressure cooker: 30-40 min. Perfect for Pabellón Criollo or Venezuelan stewed beef.
  • Pan-seared: Thin steaks, 2 min per side over very high heat.
  • Slow cooker: 6-8h on low. Meltingly tender result.

🔪 Custom variant: Tell us the exact weight you want in the order notes (e.g. 750g, 1.2kg). The price shown is per kg and will be adjusted to the final weight of your cut.

Image for illustration purposes only.

Delivery and storage

Chilled delivery with SEUR Frío, with a 2 to 8 °C cold chain all the way to your door.

  • Madrid: our own home delivery (about 30 km around the shop) or collection in store.
  • Mainland Spain, Portugal and France: orders go out Monday to Thursday; as a rule, anything ordered before 15:00 goes out the same day.

Delivery is calculated at checkout, based on weight and your area. This product is not shipped outside mainland Spain, Portugal and France.

Storage: keep in the fridge at 0-4 °C. Use within 3 days of receiving it or freeze it straight away.

Work out how much your delivery costs and when it arrives with the delivery calculator.

Origin and quality

All our meat is personally selected at Madrid's wholesale markets. We work with trusted farmers who guarantee animal welfare and the quality of the product.

  • Beef from selected breeds
  • Cut fresh when you place your order
  • No additives or preservatives
  • Daily quality control in the shop

Recipe: Venezuelan Carne Mechada

Serves 4-6 · 2 hours

Ingredients:

  • 1.5 kg whole Aguja de Ternera
  • 1 large onion, cut into quarters
  • 1 head of garlic
  • 2 ripe tomatoes
  • 1 red pepper
  • 1 green pepper
  • Salt, black pepper, cumin to taste
  • Olive oil
  • Beef stock (or water)

Method:

  1. Season the aguja with salt and pepper all over. Sear it in a pot with very hot oil until nicely browned on both sides.
  2. Add the onion, garlic, tomatoes and peppers. Fry for 5 minutes.
  3. Pour in stock to come halfway up the meat. Add the cumin.
  4. Cook in a pressure cooker for 50-60 minutes, or covered over a low heat for about 2 hours, until the meat is very tender.
  5. Take the meat out and shred it with two forks.
  6. Blend the stock with the vegetables and mix it with the carne mechada. Adjust the salt.
  7. Fry the mixture in a pan with a little oil until slightly dry.

🍯 Aguja is the ideal cut for carne mechada: its intramuscular fat makes it incredibly juicy. Serve with white rice, caraotas and tajadas. A full Pabellón criollo!

Returns policy

Because this is a fresh food product, we do not accept returns for change of mind.

Did you receive the wrong item, or one in poor condition?

  • Message us on WhatsApp within the first 24 hours after delivery.
  • Attach a photo of the packaging and the product.
  • We arrange an immediate replacement or a full refund, no questions asked.

WhatsApp: 614 69 18 24 · We reply in under 15 minutes.

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