A specific cut dedicated primarily to stews and soups.

The absence of skin facilitates the direct penetration of aromas and spices into the meat, while the bone adds richness and essence to the stocks.

It is an ideal component for traditional Polish sour rye soup (żurek), split pea soup (grochówka), or cabbage soup (kapuśniak), where a deep, meaty flavor is desired without the presence of tough skin.