Round shoulder
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- Shoulder – boneless 95% VL, excluding shank
Shoulder – boneless 95% VL, excluding shank
Code: 1028
Description
Prepared from the round shoulder (Code: 1005) excluding the shank muscles. Trimmed to 95%VL.
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Start separating the brisket muscle from the shoulder muscles by following the natural seam (see arrow).
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Continue to separate the brisket from the LMC muscle …
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… to expose the Humerus leaving the small shin-like muscle attached to the brisket.
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Follow the contours of the shoulder blade and …
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... remove the blade bone.
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Remove the shank and ….
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… the humerus.
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Remove rind and excess fat taking care not to cut into underlying muscles.
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Boneless rindless shoulder.
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Separate the brisket and blade muscles by cutting between the blade and feather muscle.
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Trim fat and gristle from brisket, blade …
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… LMC, feather and remaining muscles – 95%VL.
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Shoulder – boneless 95%VL, excluding shank.
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Shoulder – boneless 95%VL, excluding shank.