Boston Butt (Neck End) – bone-in, rind on

Code: 1029

Description

This cut contains the collar and blade bone part of the shoulder.

1029

1029

Meat Cut Spec Step 1

1

Make a mark on the first rib, 10 mm from the edge of the neck bone ….

Meat Cut Spec Step 2

2

… and cut and saw through the bones parallel with the backline.

Meat Cut Spec Step 3

3

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

Meat Cut Spec Step 4

4

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

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