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.
Removed from the forequarter with the collar muscles, brisket ribs and part of the rind removed.
Remove the collar by following the natural seams and …
… the brisket ribs, taking care not to cut into the underlying brisket muscle.
Shoulder – round
Remove the excess fat and rind by following the contours of the shoulder and …
… remove a section of rind and fat as illustrated.
Shoulder – picnic.