Shoulder – Round.
Produced from the boneless round shoulder, which is seam cut and only the highly trimmed feather and LMC muscles are used for this roasting joint.
Seam cut the brisket muscle and fold it …
… back to expose the humerus.
Follow the contours of the shoulder blade …
… and remove the blade bone.
Remove the shank and …
Remove the rind including excess fat.
Boneless, rindless shoulder of pork.
Cut between the feather and blade to split the shoulder in two.
Blade and Brisket muscle.
Trim the remaining Feather and LMC, including additional small muscle groups of excess fat and gristle.
Remove the group of small muscles attached to the LMC as illustrated.
Remove the thickest part of the Feather and LMC gristles.
Shoulder Joint – boneless (Feather and LMC muscles).