The infraspinatus muscle, when prepared as a roast, offers a relatively economical alternative to more expensive cuts. Situated in the shoulder of the animal, this particular roast requires skilled butchering to separate it effectively from surrounding tissues. Its name arises from a perceived similarity in tenderness to a more highly regarded cut, though the degree of actual tenderness can vary based on preparation and animal breed.
The selection of this roast allows for cost-effective meal planning, particularly when feeding larger groups. While not possessing the same level of marbling as some premium roasts, proper cooking techniques such as slow roasting or braising can significantly improve its palatability. Historically, resourceful cooks have utilized less common cuts like this to create satisfying and budget-friendly meals.
