Not enough 11:55 Mar 4, 2015
The sukade is the central piece of meat found on the shoulder, it is not just any old bit of meat, because it has its own qualities, making it special, as there is, just as is the case with tenderloin, only so and so much of it on a single animal.
From my trusted Complete Leerboek voor de keuken van Eugen Pauli, a book used for the SVH training programmes in the Netherlands, the following cuts are defined (in Dutch):
1 voorschenkel
1a kuitje
2 schoudermuis
3 sukadestuk
3a driehoekbloemstuk
4 bloemstuk
All of these cuts are on the shoulder and the best cut is the sukade, if I am not mistaken.
All three cuts, schoudermuis, sukadestuk and bloemstuk are part of the driehoekstuk (piece consisting of 3 parts) on the forequarter.
The sukade is an excellent cut. It is the part little used or not used as muscle by the animal and is therefore tender but not tender (enough) and suitable for frying but it makes excellent stewing meat, sausages and minced meat. If all of these cuts were the same they'd all be called stoofvlees (stewing meat) instead of sukadelappen, stoofvlees van de muis, etc.
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peer agreement (net): +1