Shoulder – Round
Prepared from the round shoulder (Code: 1005) excluding the shank muscles.
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.