Boston Butt Joint (Neck End) – boneless and rindless

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

Cut and saw through the bones.

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

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

Remove rind and back fat.

Trim excess fat, maximum fat thickness 10 mm.

Sheet bone neck and rib bones.

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

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

Trim excess fat, maximum fat thickness 10 mm.

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