Dice (shoulder muscles 95%VL)

Code: 4004

Description

Produced from the round shoulder muscles, fully trimmed 95%VL and cut into dice.

4004
4004
Dice (shoulder muscles 95%VL) Meat Cut Spec Step 1

1

Shoulder – round.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 2

2

Seam cut the brisket muscle and fold it …

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 3

3

… back to expose the humerus.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 4

4

Follow the contours of the shoulder blade …

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 5

5

… and remove.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 6

6

Remove the shank and …

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 7

7

… humerus.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 8

8

Remove the rind including excess fat.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 9

9

Boneless, rind less shoulder of pork.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 10

10

Cut between the feather and blade to split the shoulder in two.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 11

11

Blade and Brisket muscle.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 12

12

LMC, feather and associated muscles.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 13

13

Trim both muscle blocks to 95% VL …

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 14

14

… and cut into 20 mm dice.

Dice (shoulder muscles 95%VL) Meat Cut Spec Step 15

15

15 Dice (shoulder muscles 95% VL)

×