Shank Portions – forequarter, rindless

Code: 3080

Description

Individual slices produced from the rindless forequarter shank.

3080

3080

Meat Cut Spec Step 1

1

Round Shoulder of pork.

Meat Cut Spec Step 2

2

The Shank is removed from the shoulder through the joint.

Meat Cut Spec Step 3

3

The rind is removed from the Shank.

Meat Cut Spec Step 4

4

The Shank – rindless is cut/sawn into required weight portions.

Meat Cut Spec Step 5

5

Shank – portions.

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