Daubes

Code: Forequarter L012

Description

These daubes are cut from a deboned and highly trimmed shoulder and secured with two roasting bands to keep the daubes in shape during cooking.

Forequarter L012
Forequarter L012
Daubes Meat Cut Spec Step 1

1

Remove the shoulder with the neck fillet from the fore by sheet boning.

Daubes Meat Cut Spec Step 2

2

Expose the blade bone of the shoulder.

Daubes Meat Cut Spec Step 3

3

Continue to expose humerus.

Daubes Meat Cut Spec Step 4

4

Separate muscle blocks as illustrated.

Daubes Meat Cut Spec Step 5

5

Remove knuckle and remaining bones. Trim excess fat and gristle.

Daubes Meat Cut Spec Step 6

6

Roll muscles and using string or roasting bands, form each portion into daubes.

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