Bone-in shoulder of pork.
The brisket muscle is removed by seam cutting from the round shoulder (Code: 1005). Excess fat and gristle removed.
Remove shank and rind.
Separate the brisket muscle from the shoulder muscles by following the natural seam (see arrow),
Continue to separate the brisket from the LMC muscle and …
… remove the brisket muscle from the shoulder.
Brisket Muscle – fully trimmed.