Shoulder – boneless, rindless, excluding shank

Shoulder – Round

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

Continue to separate the brisket from the LMC muscle …

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

Follow the contours of the shoulder blade and …

… remove the blade bone.

Remove the shank and …

… the humerus.

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

Shoulder – boneless, rindless, excluding shank.