Brisket Muscle – fully trimmed

Code: 1031

Description

The brisket muscle is removed by seam cutting from the round shoulder (Code: 1005). Excess fat and gristle removed.

1031

1031

Meat Cut Spec Step 1

1

Bone-in shoulder of pork.

Meat Cut Spec Step 2

2

Remove shank and rind.

Meat Cut Spec Step 3

3

Separate the brisket muscle from the shoulder muscles by following the natural seam (see arrow),

Meat Cut Spec Step 4

4

Continue to separate the brisket from the LMC muscle and …

Meat Cut Spec Step 5

5

… remove the brisket muscle from the shoulder.

Meat Cut Spec Step 6

6

Brisket Muscle – fully trimmed.

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