Forequarter. Make a mark on the first rib 10 mm from the edge of the neck bone and cut and saw through the rib bones parallel with the backline.
- Home
- Meat Purchasing Guide
- Shoulder – picnic
Shoulder – picnic
Code: 1006
Description
Removed from the forequarter with the collar muscles, brisket ribs and part of the rind removed.
1
2
Remove the collar by following the natural seams and …
3
… the brisket ribs, taking care not to cut into the underlying brisket muscle.
4
Shoulder – round
5
Remove the excess fat and rind by following the contours of the shoulder and …
6
… remove a section of rind and fat as illustrated.
7
Shoulder – picnic.