Shoulder – boneless, rindless, excluding shank

Code: 1027

Description

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

1027
1027
Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 1

1

Shoulder – Round

Shoulder – boneless, rindless, 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, rindless, excluding shank Meat Cut Spec Step 3

3

Continue to separate the brisket from the LMC muscle …

Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 4

4

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

Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 5

5

Follow the contours of the shoulder blade and …

Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 6

6

… remove the blade bone.

Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 7

7

Remove the shank and …

Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 8

8

… the humerus.

Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 9

9

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

Shoulder – boneless, rindless, excluding shank Meat Cut Spec Step 10

10

Shoulder – boneless, rindless, excluding shank.

×