Knuckle (shoulder)

Code: Forequarter L017

This is the meaty knuckle version, which contains extra shoulder meat and is French trimmed.

The shoulder is seam cut from the forequarter.

Remove the knuckle by cutting through the joint of the humerus and radius/ulna.

Trim excess fat, connective tissue and gristle. Then trim the knuckle to expose 25mm of clean bone.