Shoulder – boneless 95% VL, excluding shank

Code: 1028

Description

Prepared from the round shoulder (Code: 1005) excluding the shank muscles. Trimmed to 95%VL.

1028
1028
Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 1

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Round shoulder

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 2

2

Start separating the brisket muscle from the shoulder muscles by following the natural seam (see arrow).

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 3

3

Continue to separate the brisket from the LMC muscle … 

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 4

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… to expose the Humerus leaving the small shin-like muscle attached to the brisket.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 5

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Follow the contours of the shoulder blade and …

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 6

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... remove the blade bone.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 7

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Remove the shank and ….

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 8

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… the humerus.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 9

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Remove rind and excess fat taking care not to cut into underlying muscles.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 10

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Boneless rindless shoulder.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 11

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Separate the brisket and blade muscles by cutting between the blade and feather muscle.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 12

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Trim fat and gristle from brisket, blade …

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 13

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… LMC, feather and remaining muscles – 95%VL.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 14

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Shoulder – boneless 95%VL, excluding shank.

Shoulder – boneless 95% VL, excluding shank Meat Cut Spec Step 15

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Shoulder – boneless 95%VL, excluding shank.

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