Shoulder – Noisette Joint

Code: Forequarter L010

Description

Only the best parts of the shoulder are used for this product.

Forequarter L010
Forequarter L010
Shoulder – Noisette Joint Meat Cut Spec Step 1

1

The shoulder is seam cut from the forequarter.

Shoulder – Noisette Joint Meat Cut Spec Step 2

2

Remove the knuckle by cutting through the joint of the humerus and radius/ulna. 

Shoulder – Noisette Joint Meat Cut Spec Step 3

3

Release the muscles on the underside of the bladebone.

Shoulder – Noisette Joint Meat Cut Spec Step 4

4

Carefully remove the blade bone.

Shoulder – Noisette Joint Meat Cut Spec Step 5

5

Remove the humerus…

Shoulder – Noisette Joint Meat Cut Spec Step 6

6

and any fat deposits.

Shoulder – Noisette Joint Meat Cut Spec Step 7

7

Cut along the feather muscle to separate the shoulder into two equal portions.

Shoulder – Noisette Joint Meat Cut Spec Step 8

8

Form the part of the LMC muscle into…

Shoulder – Noisette Joint Meat Cut Spec Step 9

9

a cylindrical shape… (The remaining part can be used for dice.)

Shoulder – Noisette Joint Meat Cut Spec Step 10

10

and retain in shape with elasticated netting. Square ends.

Shoulder – Noisette Joint Meat Cut Spec Step 11

11

Prepared cut ready to slice into noisettes.

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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