Boston Butt Joint (Neck End) – boneless and rindless

Code: 2024

Description

This cut contains the collar and blade bone part of the shoulder and is deboned and rolled into a roasting joint.

2024
2024
Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 1

1

Make a mark on the first rib 10 mm from the edge of the neck bone and parallel with the backline.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 2

2

Cut and saw through the bones.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 3

3

Separate into Boston Butt (neck end) and remaining hand and spring.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 4

4

Boston Butt (neck end) – bone-in, rind-on

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 5

5

Remove rind and back fat.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 6

6

Trim excess fat, maximum fat thickness 10 mm.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 7

7

Sheet bone neck and rib bones.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 8

8

Expose the blade bone trying not to cut into surrounding muscles.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 9

9

Remove the blade bone and trim away any bone gristle and cartilage.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 10

10

Trim excess fat, maximum fat thickness 10 mm.

Boston Butt Joint (Neck End) – boneless and rindless Meat Cut Spec Step 11

11

Trim excess fat to a thickness of 10 mm maximum. Secure joint with string or roasting bands.

×