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Shoulder.
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- Shoulder – dice and meaty bones
Shoulder – dice and meaty bones
Code: Forequarter L025
Description
A round shoulder with blade bone and excess fat removed. The remainder is deboned and diced. Some meat is left on the bones and sawn into 2 cm thick pieces.
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Trim excess fat to create a round shoulder.
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cut between the joints and remove the
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shoulder blade, but leaving the blade bone
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cartilage attached to the shoulder muscles.
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Remove the meat from the shoulder taking care
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to leave enough meat on the bones
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which can be sawn into
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meaty bone pieces.
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Lean shoulder meat for dice.
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Diced shoulder meat.