Acém

Acém is a cut of beef originating from the chuck primal, located in the shoulder area of the cow. It is known for its flavorful meat due to the presence of intramuscular fat, also known as marbling. This marbling contributes to the tenderness and juiciness of the cut when cooked properly. Acém is a versatile cut and is often used in various culinary preparations.

In many regions, acém is a popular choice for braising and slow-cooking methods. Its connective tissues break down over extended periods of heat, resulting in a tender and succulent texture. This makes it ideal for dishes like stews, pot roasts, and shredded beef. Due to its moderate fat content, it also performs well when ground for burgers or meatloaf, adding richness and flavor.

The price of acém typically reflects its position as a less tender but highly flavorful cut compared to premium steaks. It is generally more affordable than cuts like ribeye or tenderloin, making it an economical option for home cooks and restaurants alike. The specific naming and exact butchering can vary slightly depending on the country or region, but the general area from which it is derived remains consistent. Its accessibility and adaptability have cemented its place as a staple in many cuisines.