Knuckle (shoulder)

Code: Forequarter L017

Description

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

Forequarter L017
Forequarter L017
Knuckle (shoulder) Meat Cut Spec Step 1

1

The shoulder is seam cut from the forequarter.

Knuckle (shoulder) Meat Cut Spec Step 2

2

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

Knuckle (shoulder) Meat Cut Spec Step 3

3

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

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